SPICY CHONG QING RECIPES

Steps:

• Six chicken drumsticks, about 750 grams, cleaned.
• Cut into finger belly pieces. You can also cut smaller pieces if you like to eat. Add cooking wine, pepper and half of the salt to marinate for half an hour.
• Wash the dried chilies.
• Leave 10 grams, and cut the rest with scissors.
• By the way, pick out the peppers that are not red or bad.
• Heat the pan on a low heat, pour the chilies and stir for a while, the main purpose is to let the chilies dry, but also to bring out the aroma of the chilies.
• Use a wooden spatula to stir-fry and beat continuously to separate the pepper skin and seeds. After the peppers are dry, separate the pepper skin and seeds and set aside. The purpose of removing the chili seeds is to ensure the taste of the dishes. The chili seeds can also be fried in chili oil, so don't throw them away.
• Prepare accessories:
  1. Mix 70 grams of starch and 30 grams of water into water starch.
  2. Cut the remaining 10 grams of dried chilies into sections (in fact, the spiciness of this dish mainly depends on the 10 grams of dried chilies). Most of the chilies that were just cut are only responsible for flavor and color. Scallion ginger garlic slices.
  3. Put the pepper and pepper together, in fact, you can also use all pepper.
• Fried chicken nuggets:
  Put 1000 ml of edible oil in the pot, heat it to 50% to 60% hot, mix the water starch with the chicken pieces, and then put them in the oil piece by piece to fry.
• Fry the chicken for about 1-2 minutes for the first time, remove it for later use, the purpose is to deep-fry the chicken.
• Continue heating. When the oil is 80%, pour the chicken nuggets again. The second time it only needs to fry for 10 to 20 seconds to remove the oil to control the oil. The purpose is to deep-fry the skin of the chicken and achieve a tender texture on the outside.
• Start speculation:
  1. Put half a frying spoon of cooking oil in a hot pot, add Chinese pepper and sesame pepper, and sauté until fragrant.
• 2. Add the 10 grams of dried chili and green onion, ginger, garlic and stir-fry until fragrant.
• 3. Add chicken, dark soy sauce, light soy sauce and the other half of the salt, and stir fry a few times. Adjust the amount of salt according to your taste.
• After the chicken and the auxiliary materials are fully mixed, pour in all the dried chilies, stir fry a few times, add the chicken essence, sprinkle with sugar (the sugar must be sprinkled before the pan), and then take it out of the pan.

Steps:

• Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
• Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
• Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
• Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.