How to make home-cooked chicken dishes delicious and simple. Today I will give you a complete chicken Sichuan recipe

How to make Sichuan cuisine with Chicken that is more delicious and goes well with rice? The following 10 chicken recipes are all hot-selling and delicious. We can also make Sichuan dishes that are popular in restaurants at home.

Bean curd chicken

This is a combination dish, cooked chicken with beancurd, and red oil cooked with secret sauce. It is simply mixed and combined into a signature dish of the restaurant. The sauce can also be used to rinse vegetables. It can be eaten three times in one pot, including meat. It is vegetarian and can be served in a stone pot and eaten while heating, which is very unique.

1. Buy a ready-made five-spice braised chicken, chop it into large pieces, and steam the tender tofu to remove the beany smell.

2. Prepare the secret sauce: bean paste, glutinous rice cake chili (soak the chili in water, remove and chop into pieces), spicy sauce, and chili red oil. Add one spoon each to the pot and stir-fry until fragrant to release the water vapor. Use a little oil when frying. More, turn off the heat and season, add salt, monosodium glutamate, chicken essence, a little sugar, a little white wine, stir evenly and set aside.

3. Ignite the stone pot, first put in the soft tofu, put in the braised chicken pieces, pour in the sauce, add the pepper rings, and serve it while cooking.

Key points: You can also add spicy hot pot base to the sauce. The tofu needs to be cooked for a while to become more flavorful, and it will be more fragrant when eaten hot.

Sichuan Style Large Plate Chicken

There are many ways to make large plate chicken. The method of this large plate chicken has been changed. The chicken is directly fried in oil and stewed with beer instead of water. The fishy smell is better removed, the soup is dried up, and the chicken tastes dryer and more fragrant.

1. Clean the tender chicken, chop it into pieces, add onions, ginger, and cooking wine and marinate for a while. Peel the potatoes and cut them into cubes, remove the seeds from the green peppers, pat them a few times and slice them.

2. When the oil is 40% to 50% hot, add the chicken pieces and blanch the oil. When the oil is 50% hot, blanch the potatoes as well.

3. Heat oil in a pan, add five spices (star anise, bay leaf, cinnamon, grass fruit, fennel), bean paste, pickled pepper, dried chili pepper, onion, ginger and garlic, stir-fry over low heat until fragrant, stir-fry until red oil comes out, add Add chicken pieces and stir-fry evenly, add beer, add potato pieces and green peppers, add salt, MSG, pepper, stir-fry until flavourful, reduce the juice over high heat, pour in a little peppercorn oil and sesame oil, stir-fry evenly and serve on a plate That’s it.

Key points: Over-oiling the chicken pieces can shorten the cooking time. Add beer to dry up the soup at the end. Use more oil for cooking. Add Sichuan peppercorn oil to make the sesame oil taste more fragrant.

Hot Chicken with Ginger Sauce

The main highlight of this dish is the ginger flavor. You need to add more ginger. Use ginger to roast the chicken, and the aroma will be stronger. It is a famous dish with ginger flavor among the twenty-four flavors of Sichuan cuisine. The preparation is relatively simple. Fresh ginger is used to cook the chicken. Taste, pickled peppers add color, and have many characteristics.

1. Clean the fresh chicken, chop it into about 3 cm square pieces, soak it in clean water to remove the blood, and then take it out to remove excess water.

2. Soak the chili peppers and chop into minced paste. Dice green onions. Chop the ginger into powder.

2. Heat oil in a pan, add a little lard to boil, stir-fry chicken pieces with 60% heat to release steam, add minced pickled peppers, minced ginger and stir-fry until fragrant, add fresh soup or boiling water, add salt, soy sauce, Cook the light soy sauce until it becomes fragrant. Finally, add the diced green onions and stir-fry evenly. Stir in the gravy in two batches. Add the balsamic vinegar. Stir-fry thoroughly. Remove from the pan and serve on a plate.

Key points: The chicken pieces can be oiled in advance, and the ginger flavor must be sufficient. If there is no pickled pepper, you can use bean paste instead, and vinegar can be added at the end to remove the fishy smell and increase the aroma.

Sichuan style braised chicken

Braised chicken is popular all over the country. It can be sold as a single product in stores. There are many ways to make it. This method evolved on the basis of Shandong braised chicken. It incorporates the unique sauce of Sichuan cuisine, adding spicy and complex flavors. More intense,

1. Clean the chicken, chop it into pieces, add salt, green onion, ginger and fermented glutinous rice juice, mix well and marinate for a while. Peel potatoes and cut into cubes, peel and cut lettuce into cubes. Wash and soak the mushrooms, and reserve the water used for soaking the mushrooms.

2. When the oil temperature is 60% hot, add the chicken pieces into the pan and pass through the oil. You can also pass the oil in advance before adding the lettuce and potatoes.

3. Adjust bowl sauce: salt, spicy fresh dew, Maggi fresh, oyster sauce, water starch, mix well and set aside.

4. Heat oil in a pan, add a little lard to boil, add spices (star anise, cinnamon, bay leaves) onion ginger, dried chili peppers, bean paste, spicy sauce and soybean paste, stir-fry over low heat until fragrant, and stir-fry out red oil. Add chicken pieces, potatoes, lettuce and mushrooms and stir-fry evenly. Add cooking wine, pour mushroom water and fresh soup, simmer over low heat until the flavors are fully absorbed, pour in the bowl juice, add green and red peppers, and reduce the thick juice. Pour into the hot casserole and serve with rice.

Key points: The ratio of the three sauces is 1:1:1. The aroma of the mixed sauces will be stronger when stir-fried together. The chicken pieces will taste more fragrant when cooked in oil. The chicken cooked in water with mushrooms will be fresher and the juice will be slightly thicker and wider. , can be mixed with rice.

Stir-fried Chicken with Spicy Pepper

Sichuan cuisine is a medium-sized pan-fried and stir-fried dish. It is a one-pot dish, and the seasoning is relatively simple. It mainly highlights the spiciness of hot peppers. This method is very popular in Sichuan and Chongqing. The hot peppers can effectively cover up the fishy smell of meat, and at the same time It makes the meat taste more spicy and fragrant without feeling greasy.

1. Clean the chicken, chop it into dices about 2 cm square, add appropriate amount of salt and marinate. Remove the stems from the peppers, wash and cut into small cubes.

2. Heat oil in a pan, add diced chicken and stir-fry thoroughly, add pepper and garlic slices, stir-fry until fragrant, add a little salt, monosodium glutamate, and sugar to neutralize the taste, stir-fry evenly, and serve on a plate.

Key point: There should be slightly more oil for frying the chicken. You can fry it thoroughly in advance and then stir-fry it again. The taste should highlight the spiciness, so the seasoning should be simple and just give it a base.

Chicken with roasted pepper

How many people have seen this niche large-plate chicken? The recipe seems traditional, but it is very innovative. It combines the recipe of Guizhou spicy chicken and replaces the bad pepper with roasted pepper. It lacks the spicy flavor of the pepper. It is worth it. We learn from it.

1. Clean the chicken, remove the bones and cut into cubes. Add salt, MSG, chicken essence, spicy fresh dew, and a little white wine to marinate for a while.

2. Roast the green pepper into roasted pepper, slightly burnt color, and chop into small pieces.

3. You can pass the marinated chicken cubes through oil. It can also be fried directly.

4. Heat oil in a pan, add an appropriate amount of dried chili peppers, minced chili peppers, and oiled diced chicken and stir-fry together. Simply add salt, MSG, pepper oil, and sesame oil and stir-fry over low heat until fragrant. Remove from the pan and serve on a plate. .

Key point: Do not overcook the roasted peppers, otherwise the bitterness will be too strong. The chicken mainly relies on marinating the roasted peppers to add flavor. Chicken can be made with black-bone chicken.

Hot pot chicken

This dish is both braised and hot pot. The braised vegetables are cooked freshly. This pot of brine can be used to braise vegetables or hot pot. The dishes that come out of the pot are spicy and slightly spiced. A simple and practical hot brine.

1. Select tender chicken, clean it, put it into a pot of boiling water and boil it, then remove the excess water.

2. Heat oil in a pan, add glutinous rice cake (dried chili pepper soaked in water until soft and minced), bean paste, dried chili pepper and dried Sichuan peppercorns, stir-fry until fragrant, add fresh soup, bring to a boil over high heat, add five spice packets , simmer over medium-low heat for half an hour to make spicy brine.

3. Prepare a hot pot basin, pour in the boiled brine, bring to a boil over high heat. Chop the tender chicken into pieces and put it into the pot. Cook over low heat and marinate until the flavor is added. You can eat it out of the pot. It can be eaten cold or hot.

Key point: Choose tender chicken for chicken, three-yellow chicken is enough. Brine can only be used two or three times in a row, not all the time. You can marinate the tender chicken directly without chopping it into pieces.

Taibai chicken

There is a famous traditional dish in Sichuan cuisine. It uses the most traditional cooking method of Sichuan cuisine. It is the Sichuan version of braised chicken. In traditional Sichuan cuisine, pickled peppers are used to add color and flavor, so this Taibai chicken must be fried with pickled peppers. It is also an old Sichuan dish that is very popular among the public.

1. Clean the tender rooster and chop it into large cubes about 4 cm.

2. Remove the seeds from the soaked and dried chili peppers and cut them into sections.

3. Heat oil in a pan, add melted lard, heat until 60% hot, add chicken pieces and stir-fry until oil comes out, add dried chili pepper, pickled chili pepper, green onion and ginger and stir-fry until fragrant, add fresh soup, bring to a boil and skim off Remove the foam, add salt, cooking wine, fermented glutinous rice, sugar color, and white sugar, and cook over low heat until the chicken is cooked. Add pepper and MSG to thicken the soup, pour in a little sesame oil, and serve.

Key point: Be sure to choose young roosters. The meat is fresh and tender and easy to taste. The chicken pieces can be oiled with mixed oil first, then stir-fried with seasonings until out of the pan.

Fried Chicken

Fried chicken is a representative dish of Zigong. It is a typical pan-fried and stir-fried dish. It does not require any oil. It is ready in one pot and the aroma of the ingredients can be revealed only when the steam in the pot is stir-fried. The chicken is tender and flavorful. This dish can be cooked in a restaurant or at home, and is especially suitable for rice.

1. Beat the tender chicken legs loosely, remove the bones, chop into small strips, add salt, cooking wine, water starch and mix well.

2. Prepare some celery and cut it into small sections, slice the green onion with a diagonal knife, and remove the seeds from the soaked pepper and slice it with a diagonal knife. Slice ginger and garlic separately.

3. Mix bowl sauce: salt, chicken essence, monosodium glutamate, soy sauce, sugar, balsamic vinegar, cooking wine, water starch, stir well and set aside.

4. Heat oil in a pan, stir-fry the lard, add the chicken and stir-fry until fragrant, add the pickled pepper and ginger and garlic slices, stir-fry until fragrant, add the green onion and celery and stir-fry evenly, add the bowl of juice, reduce the juice and brighten the oil, then serve Remove from pan and plate.

Key points: Use chicken drumsticks for chicken, and stir-fry chicken with lard for a more fragrant taste. You can also add an appropriate amount of two vitex colors.

Chicken with broken rice

An old Sichuan dish that is about to be lost. This dish is basically not found in Sichuan restaurants. It is also a side dish. The chicken is cut like rice grains and crushed peanuts are added to make the taste more plain. If you feel that you have no appetite, you can Try making this dish, mix it with steamed buns and noodles, and mix it with rice. It tastes amazing.

1. Clean the chicken and cut into cubes the size of rice grains. Peel the salted peanuts and chop into small pieces and set aside.

2. Adjust bowl juice: salt, monosodium glutamate, sugar, soy sauce, water starch, if there is fresh soup, add a little fresh soup, stir evenly and set aside.

3. Heat oil in a pan, stir-fry diced chicken until it changes colour, add minced pickled peppers and stir-fry until fragrant, add the juice in the bowl, add minced green onions and crushed peanuts, stir-fry evenly and serve on a plate.