Dry-Fried Snail Chicken Recipe
Dry-fried Snail Chicken
Snail preparation: first stir-fry, then braise, add homemade dry-fry sauce during the stir-frying process, with chicken cubes and various vegetables simultaneously stir-fried, after presenting on the table, the chicken cubes are fragrant, the snails are fresh, extremely appetizing for drinking
Pre-prepared in advance
1Simmer farm-raised chicken in a salty and slightly spicy flavor.
2Heat oil in a pan until half cooked, then add ginger slices, scallion segments, and garlic cloves to season, add Sichuan doubanjiang and eight-corner spices to make red oil, then stir-fry the cleaned snails for 15 minutes, add broth to cover, bring to a boil over low heat for 30 minutes, then allow to cool naturally before using.
Stir-frying process
Heat oil in a pan until halfway hot, then add 30g dried lantern peppers and 10g dried red chili peppers to season, add intoHomemade Dry-fry Sauce40g, stir-fry over low heat until fragrant, then pour in cauliflower 100g, onion slices 80g, and green bamboo shoots 60g and continuously stir-fry for 2 minutes, then add 350g chicken cubes, 200g snails, and stir-fry to reheat, sprinkle 40g coriander, drizzle 10g red oil, then load into dry-fry pot, garnish with a bit of coriander, cook over high heat to finish
Homemade Dry-fry Sauce
1600g peppercorns, 350g Sichuan peppercorns, fragrant leaves, cardamom, white clove each 50g, small fennel, sweet flag, eight-corner spices each 40g, sichuan peppercorn, fragrant fruit, rhubarb, bai zhu each 20g, sichuan nutmeg, ginger, fragrant fruit, rhubarb, white bark each 15g, clove 8g, back flower 20g, into a pan dry-fry to release fragrance, then take out and grind into spice powder.
2Heat vegetable oil 40 jin in a pan until half cooked, then add 750g ginger slices to season, then add 25 jin Sichuan doubanjiang spice over low heat for 30 minutes, add Yongchun fermented bean curd, white sugar each 650g, peppercorn 600g, spice powder continue to stir-fry for 10 minutes, add Baijiu 1500g and mix thoroughly, pour out and load into barrel, cover and let it stand for 1 day, the solid stuff that settles at the bottom of the barrel is the dry-fry sauce.
Source: Zhejiang cuisine
