T/QLY 231-2024 Fashionable Qian Cuisine: Miao Mountain Sour Pineapple Chicken

Scope

Main technical content: 6 Production Processes 6.1 Preliminary Processing 6.1.1 Select locally raised native roosters, slaughter and clean them, then cut them into 2 cm-sized square pieces and place them in a container. Add salt and cooking wine to marinate for 15 minutes. 6.1.2 Cut sour bamboo shoots into irregular chunks; wash and remove the stems from green chili peppers and small red chili peppers, then cut them into granular pieces. 6.2 Processing 6.2.1 Heat a wok over high heat, add oil and fry until it reaches 70% heat (205°C–215°C). Add the marinated chicken pieces and stir-fry until the meat tightens. Drain the oil. 6.2.2 Add 100 ml of base oil to the wok, heat it, and sauté garlic cloves, ginger cubes, and fresh Sichuan peppercorns. Add the sour bamboo shoots and stir-fry until the sour aroma comes out. Add the fried chicken pieces, pour in fresh soup, and season with salt, sugar, and soy sauce. Simmer over low heat until the flavors are well absorbed. Turn the heat to high and reduce the sauce until it becomes thick. Add green chili peppers, small red chili peppers, MSG, chicken bouillon, and pepper powder; stir evenly, transfer to a round bowl, sprinkle with chopped cilantro, and serve on a hot plate.

Development Information

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