T/GZYZC 082-2024 Fashionable Qian cuisine, yellow soy sauce green pepper chicken

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Slaughter and clean the free-range male chick, then cut off its bones and chop it into 3 cm square pieces. 6.1.2 Soak the small soybeans in water for 8 hours, rinse them clean, and drain the water. Fry them in oil until they are crispy, then drain the oil. 6.1.3 Wash the green cayenne peppers and cut them into half-inch pieces. 6.2 Processing 6.2.1 Place a wok over high heat, add 1,000 ml of cooking oil (with an actual consumption of 50 ml), and heat it to 70% of the temperature (205–215 °C). Add the chicken pieces and stir-fry until the moisture evaporates. Drain the oil. 6.2.2 Add 150 ml of base oil to the wok, heat it, and sauté the ginger slices and garlic cloves. Add the fried chicken pieces and pour in fresh soup. Add salt, sugar, spice powder, soy sauce, and cooking wine. Bring it to a boil, then simmer it over low heat with the lid on until the chicken is tender. Add the fried small soybeans and green cayenne pepper pieces and stir-fry briefly. Turn the heat to high and reduce the sauce until it becomes thick. Finally, add MSG, chicken essence, and pepper powder. Pour in sesame oil, remove the wok from the heat, and serve it in a hot pot or a casserole dish. Sprinkle with scallion segments and serve immediately.

Development Information

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