As the popular Sichuan and Chongqing Fat Sausage Chicken , it can be said that almost everyone likes it. But if you want to make a fat sausage chicken that is more delicious at home than in a restaurant, everything from fat intestine cleaning, marinating the chicken to the finished dish is all about the details.
Ingredients: rooster, pig intestines
Seasonings: rapeseed oil, potatoes, taro, scallions, shallots, coriander, ginger, garlic, Pixian Douban, chili peppers, pickled peppers, dried chili peppers, star anise, cinnamon, sannai, Galangal, green and red pepper, fresh green pepper, pepper, very fresh soy sauce , dark soy sauce, salt, sugar, cooking wine, white wine, monosodium glutamate, mature vinegar
Production steps:
1. First of all, it is best to buy fresh raw fat sausage. Eat, just deal with the trouble spots. The fat intestine needs to be turned out, and after tearing off the fat inside, add more salt, a little more flour and white vinegar, rub it inside and out like rubbing clothes for more than 10 minutes, and then rinse it with warm water several times to remove it all. Get rid of smelly mucus from fat intestines.
2. Pour the fat intestines into a pot of cold water, add onions, ginger and cooking wine, bring to a boil over high heat and skim off the foam. Because the fat intestine takes a long time to cook, pour it into the pressure cooker first, sprinkle with a few peppercorns, and press it for 18 minutes after the fire is heated.
3.This time we will deal with the chicken and side dishes. To make fat intestine chicken, you need to use this kind of big rooster. Chop the chicken into even large pieces, add salt and cooking wine and stir well. After 5 minutes, squeeze out the blood, then rinse it with water several times, and be sure to squeeze it out. The remaining blood in the chicken removes the fishy smell and creates negative pressure.
4. Then add salt, soy sauce, cooking wine, pepper and a few pieces of smashed green onion and ginger. After pressing out the green onion and ginger juice, fully massage the chicken so that the chicken with negative pressure can absorb enough juice. Marinate for 20 minutes. Then pick up the onions and ginger and don’t use them.
5. Fat intestine chicken is similar to dry pot , with elements of hot pot, so you can prepare some side dishes according to personal preferences. As a side dish, I'm going to order taro and potatoes. Prepare the ingredients for ginger slices, garlic, chopped green onions and coriander knots. Pickled peppers are indispensable for this dish. I used pickled green, red and spicy millet. I just threw them into the pot without cutting them. For the sauce, I used Pixian bean paste and glutinous rice cake. Chili peppers form a complex flavor. If you don’t have glutinous rice cake chili, you can just use douban.
6. Prepare some dried chili peppers, green and red peppercorns, and fresh green peppercorns. Use star anise, cinnamon bark, bay leaves, sanye and galangal as spices. Just a little will do, not too much.
7. After the sausage is cooked, we take it out and cut it into the desired pieces.
8. After the pot is hot, pour in the oil. Let's stir-fry the fat intestines first, so that they taste better. When the oil is about 70% hot, add the fat intestines and stir-fry until the water vapor has just evaporated. Add a spoonful of strong white wine to the side of the pot. The white wine can quickly take away the remaining fishy smell in the fat intestines under the action of high oil temperature, and at the same time bring out the fishy smell. Unique fragrance. Continue to stir-fry until the surface of the sausage becomes slightly brown, then take it out.
9. Add oil to 70% oil temperature in the pot, pour in the chicken and start stir-frying. When stir-frying the chicken, it must be fried until the chicken is browned and the chicken skin is rolled up before it can be taken out. This step is particularly important.
10. Re-heat the pan and pour oil, continue to heat to 60% oil temperature, first add ginger and garlic until fragrant, then add green and red peppercorns and spices (star anise, cinnamon, bay leaves, sannai and galangal) and stir-fry until fragrant. Then add Pixian bean paste, glutinous rice cake pepper and pickled pepper and stir-fry until fragrant, and stir-fry until the red oil comes out.
11. Pour in the chicken and sausage and stir-fry evenly, add boiling water to start seasoning, add some dark soy sauce for color, white sugar to taste, and add a spoonful of mature vinegar. After the fire comes to a boil, pour in the cooking wine to remove the fishy smell and increase the aroma, then reduce to low heat and simmer slowly to infuse the flavor. Depending on the tenderness of the chicken, about 25 minutes before serving, add the taro and potatoes. Finally, open the lid and remove the spice residue. Let the juice collect for a while, then add salt and MSG to taste according to the soup and mix well. Turn off the heat and serve. . Sprinkle fresh green pepper and pour the fried and fragrant dried chili oil on top to instantly bring out the soul of the whole dish. Sprinkle with chopped green onion and coriander knots.
Such a fat intestine chicken is more exquisite than the restaurant method, not to mention the taste. Only by putting your heart into it can you truly make a good dish.If you like this chicken stew, would you like to give it a thumbs up? Thank you for your attention and sharing different home-cooked food every day.
