But what I'm going to do is not dry chicken with Chili, but I'm going to use Erjing instead of dry chicken with Chili. This dish is not as spicy as Chili chicken, and it is also very friendly to friends who can't eat spicy food. Then I'm going to start making this diced chili pepper chicken.
The ingredients are the choice of ingredients first, let's talk about chicken first! I used chicken leg meat, which is the kind of frozen chicken leg meat I bought in the fresh food section of the supermarket. Five pieces, about 20 yuan. Why choose chicken leg meat? Because the meat quality of drumsticks is tender and delicious compared with other parts of chicken, and the content of protein is quite large, which is relatively high in the types of meat, belonging to high protein and low fat meat, so it is also friendly to dieters.
Erjing pepper is a specialty of Sichuan. Erjing pepper is slightly spicy and delicious compared with ordinary pepper. This kind of pepper is characterized by long and thin pepper horn, J-shaped hook at the tip of pepper, beautiful appearance of pepper fruit and crystal green.
The third important ingredient is pickled pepper. The main function of pickled pepper is to increase the salinity of the dish and let you put less salt before cooking. Pickled peppers are characterized by bright red color, spicy but not dry, spicy and slightly sour. Pickled peppers can increase appetite and contribute to the digestion and absorption of the stomach.
Thaw the frozen chicken legs first and sprinkle some salt in cold water to shorten the thawing time. Put the meat in salt water, and use the principle that salt can reduce the melting temperature of ice to thaw the chicken legs quickly. Salt water can also remove the fishy smell of meat.
Second, bone the thawed chicken leg and cut it into small pieces. Note that it is a small piece, about 1 cubic centimeter. Large pieces are not delicious because they can't pickle chicken.
Thirdly, secondly, the Vitex negundo pepper is cut into a circle and a small cylinder, the pickled pepper is cut in half, and then the minced garlic and Jiang Mo are cut for later use.
Fourth, add a proper amount of water to the pot, put the cut chicken leg meat into the pot with cold water, blanch for a few minutes, remove the floating foam in the cooking process, and clean the remaining floating foam with water after taking out the pot.
5. Heat the griddle and add a little oil. When the oil temperature is 50% hot, pour in diced chicken legs, add salt and stir-fry for 2 minutes, then remove and set aside.
6. Leave the bottom oil in the pot, add the pepper granules, stir fry, then pour the pickled pepper and minced ginger and garlic, and continue to stir fry. 1 min later, pour in erjing pepper and stir-fry for a few minutes.
7. Finally, pour the oiled diced chicken legs into the pot, stir fry evenly, add chicken essence and pepper powder before taking out the pot, and stir fry!
Such a chili pepper diced chicken is ready for all ages. Spicy and delicious, spicy and enjoyable, tender but chewy, hemp but not firewood, spicy but not dry, and fragrant mouth. It is a must-have dish for visiting relatives and friends.