Hunan spicy chicken is a classic, century-old Changsha Yuk House East's most prestigious, the grandson of the late Qing Zēng Guofan: Zeng Hanlin Xiangxiang wide hook CASTLE meal, had left the lyrics to "spicy chicken sub full stomach, it is often recalled Yuk House East, "the poem.Seiko secret agents after chef Changsha, Hunan Restaurant of stagnation, taste better, folk and popular to have such a limerick "outside the focus spicy chicken tender, golden color and taste new, if asked where the restaurant is good, better than stagnation Xiang Yuk House East . "Hunan humid climate, are predisposed to rheumatism, thus forming eat hot peppers, ginger habits. Spicy chicken This famous dish, fully reflects the local characteristics of Hunan.

practice

1. chicken slaughtered to clean hair, and back cut open to the viscera washed, the entire thickness of the bone removed, cut into 2 cm square Ding, add salt, soy sauce mix well with good wet starch;

2. Wash seeded red pepper stalks, cut into pieces 1 cm square;

3. inclined section cut garlic, pepper Crush;

4. soy sauce, vinegar, MSG, sesame oil, broth and wet starch turned into juice;

5. wok stir, add peanut oil, till the Qicheng hot, the chicken pot spoon hand push dispersion, about 20 seconds, i.e., picked up with a colander; spicy chicken

6. When the oil temperature rose to Qicheng hot, and then the pot chicken, fried golden brown, and even into the colander and drain oil;

7. leaving the oil pot, till the Liucheng hot nowadays into red pepper pieces, garlic segment, pepper, add salt and stir-fry, fried chicken and put together fried, washed down with juice against transversion few fried, means into the tray Serve.