Shandong Cuisine

chicken onion
  • March 10,2023

Chili with chicken


The fresh taste is strong, aftertaste is long, salty and slightly spicy. Although preparation of this dish is relatively simple, and selection of original seasonings is not too fanciful, chicken is tender, spicy, and soup is bright red, which can especially arouse the desire to taste. Especially in July and August, although people's appetites are not very strong, this dish still maintains 95% of orders, which shows its charm.

chicken onion

Creative ideas:

Inspired by Cantonese cuisine, this dish combines characteristic ingredients of Szechuan cuisine. At same time, it combines aroma of red pepper and green onion. It deserves to be a rare delicacy in late summer and early autumn. .

Dishes provided:

Wen Yiguo: Chef from Chongqing for 15 years. He has worked successively at Chongqing Hotel, Chongqing Yangtze Hotel, Chongqing Gangtian Hotel, Beijing Hongda Hotel, Hangzhou City Garden Hotel. He is currently a chef in Sichuan Province. Cuisine at Seafood Fishing Port on Shamei Island, Chongqing.


1 clean three-yellow chicken (net weight 900 grams), 100 grams of cucumber, 50 grams of baked soybeans or baked peanuts, 150 grams of jelly, 2000 grams of old chicken, ribs (ribs cut into pieces weighing about 20 grams, must be placed in heated to 50% hot salad oil and deep-fried for 5 minutes) 1000g.


Chicken soup, 50 grams of ginger, 5 grams of chicken powder and cloves, 10 grams of salt, ginger and garlic, 75 grams of red oil, 100 grams of green onions, 20 grams of red pepper rings. , 100 grams of salt and fire powder, 300 grams of green onions, 80 grams of star anise, 50 grams of kaempferen, 500 grams of chicken oil, 20 grams of sesame oil and 30 grams of shallot oil.

Red oil production:


15 kg of salad oil, 5 kg of rapeseed oil, 4 kg of chili noodles, 250 g of maowen pepper, 1 kg of ginger, 1500 g of green onions, spices (100 g of star anise, 50 g of kaempferen, 150 grams of fragrant leaves).


Place salad oil and canola oil in a saucepan and heat to 60%. Add ginger and green onions and sauté over low heat for 5 minutes until fragrant. Remove pot from heat, put spices in pot. and mix well. After 1 minute, add pepper noodles and mix slowly, at end add peppercorns, mix thoroughly and let cool. After 4-5 days, strain and use for cooking.

How to do it:

1. Wash three yellow chickens, lower them for 3 minutes in boiling water over high heat, remove and set aside.

Pour 20 katti water into 2 soup buckets, add salt fire powder, onion, ginger, star anise, kaempferia, cloves, chicken oil, old chicken, pork ribs, boil over high heat, remove from heat and add three yellow chickens after boiling water Soak for 15 minutes (without lid, water temperature is maintained at 80-100°C), remove and set aside.

3 Sanhuang chickens are cooled, boned and cut into small pieces weighing about 10 grams for later use; cucumbers are washed and cut into strips 6 cm long and 0.2 cm wide; jelly is washed and cut into strips 6 cm long and 0.5 cm wide. Put jelly vermicelli on bottom of plateand grated cucumber, and top with three chopped yellow pieces of chicken.

4 Add chicken powder, salt, crushed ginger, crushed garlic, sesame oil and red oil to chicken soup, mix thoroughly to make juice, pour it over chicken, sprinkle with red hot pepper rings, roasted soybeans or peanuts; when it reaches 60%, take it out of pan and sprinkle it over green onions.

Generate key:

1. San Juan chicken should be chosen for this dish, because color of San Juan chicken is beautiful and meat is tender, so it is most suitable for salt fire. If you don't have three yellow chicks, you can also use half year old chicks instead.

2.Soak three-yellow chicken in salted powder boiled away from fire.The time must be controlled for about 15 minutes.If time is short, chicken will not be cooked, and if time is long, meat will be too old.