What Is in Hot and Spicy Chicken Chinese Food

When you see the picture of this recipe, it may seem daunting, possibly because it looks complicated, or maybe it looks too spicy.

But if you really dare to make this chicken, then I can guarantee that it tastes so good, it will surely become the celebrity on the table!

So there are a few things to note when making this Chinese Hot and Spicy Chicken that will help put your mind at ease:

First, we must prevent the oil from spilling. The pan of fried chicken should be deeper and larger, not only because we are using a whole chicken, but also because once the chicken is in the oil, it will start to bubble, and you do not want it to boil over.

Second, the chicken should be dry of the excess water as much as possible, water and hot oil do not mix well, and if very dangerous. Also, to make clean-up easier, you can put some newspapers around whilst frying, just be very careful that it is not too close to the heat source.

Third, dress appropriately. Oil can splash a bit. So long sleeve shirts, pants, and aprons are suggested. Also, it is a good idea to use utensils with longer handles.

Ingredients:

• Approximately a 1.5 kilo Chicken

Seasoning:

• 1) 15 grams of dried pepper
• 2) 8 grams of Sichuan pepper
• 3) 8 grams of light soy sauce
• 4) Enough dark soy sauce
• 4) 20 grams of rice wine
• 5) 25 grams of rock sugar
• 6) 10 grams of salt
• 7) 10 grams of green onion
• 8) 10 grams of ginger
• 9) 100 grams of cooking oil

Spices:

• 1) 2 Star Anise
• 2) 3 cinnamon sticks
• 3) a small piece of vanilla
• 4) 5 bay leaves
• 5) Small piece of galangal

Procedure:

Step 1: After the chicken is cleaned, put in the chicken and fill with cold water. Put the green onion, ginger, rice wine, and bring to a boil. Then turn it to a low heat for about 20 minutes.

Step 2: After the chicken is cooked, place it on a large plate and cover with enough dark soy sauce. (keep the water the chicken was cooked in.)

Step 3: In the large pot, fill about half full with oil and heat to about 80%. Heat the chicken in it the rest of the way and fry it until it gets a dark brownish-red color. The picture below shows you the color, how much it will bubble, and why you should take steps to help keep your kitchen clean.

Step 4: In another wok, put 100 grams of oil and put in the Sichuan peppers. Use low heat until the oil starts to look dark brownish-red.

Step 5: Then add the ingredients from the Spices list and the red Sichuan peppers, then add the ingredients from the Spices list. Stir until the aromas start to come out and the oil is becoming darker.

Step 6: Pour the chicken stock you saved from step 2 into the wok, but without the ginger or green onion.

Step 7: Add the soy sauce, bring to a boil, add the rock sugar and cook for fifteen minutes.

Step 8: Put the fried chicken in a deep pot, then pour the cooked soup into the pot until it reaches four-fifths full. Add rice wine, salt, green onion, and ginger slices. Cover with a lid and let simmer on low heat for about 40 minutes.

Step 9: Open the lid and check if the chicken is crumbly. It usually takes 40 minutes to an hour. To serve, take the chicken out first and place into a large serving pot, and then pour the juice and spices over the top. Enjoy!

• 1.5 kilo Chicken

Spices:

• 2 Star Anise
• 3 cinnamon sticks
• a small piece vanilla
• 5 bay leaves
• 1 Small piece galangal

• After the chicken is cleaned, put in the chicken and fill with cold water. Put the green onion, ginger, rice wine, and bring to a boil. Then turn it to low heat for about 20 minutes.

• After the chicken is cooked, place it on a large plate and cover with enough dark soy sauce. (keep the water the chicken was cooked in.)

• In the large pot, fill about half full with oil and heat to about 80%. Heat the chicken in it the rest of the way and fry it until it gets a dark brownish-red color. The picture below shows you the color, how much it will bubble, and why you should take steps to help keep your kitchen clean.

• In another wok, put 100 grams of oil and put in the Sichuan peppers. Use low heat until the oil starts to look dark brownish-red.

• Then add the ingredients from the Spices list and the red Sichuan peppers, then add the ingredients from the Spices list. Stir until the aromas start to come out and the oil is becoming darker.

• Pour the chicken stock you saved from step 2 into the wok, but without the ginger or green onion.

• Add the soy sauce, bring to a boil, add the rock sugar and cook for fifteen minutes.

• Put the fried chicken in a deep pot, then pour the cooked soup into the pot until it reaches four-fifths full. Add rice wine, salt, green onion, and ginger slices. Cover with a lid and let simmer on low heat for about 40 minutes.

• Open the lid and check if the chicken is crumbly. It usually takes 40 minutes to an hour. To serve, take the chicken out first and place into a large serving pot, and then pour the juice and spices over the top. Enjoy!

Do you make this recipe? I'd love to see it! Tag me on Instagram at @yumofchina.

Calories: 269 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 25 g | Saturated Fat: 2 g | Cholesterol: 1 mg | Sodium: 1086 mg | Potassium: 92 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 1020 IU | Vitamin C: 1.7 mg | Calcium: 30 mg | Iron: 0.7 mg

Tips:

1. The chicken skin can stick very easily, so when frying, it is best to hold it with large, strong tongs. This way you can keep it from sticking, but also turn it constantly to get and even fry.

2. The chicken skin must be fried into a wrinkled appearance. This will hold more juice.

3. Pepper and dried chilli spices must be slowly simmered. You can use more oil to make the recipe more delicious.

4. The degree of spiciness can be achieved by increasing or decreasing the peppers you use. This recipe is for a moderate spice.

What Is in Hot and Spicy Chicken Chinese Food

Source: https://www.yumofchina.com/hot-and-spicy-chicken/

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