Tease it over first
A lot of rice Oh, Uncle
That's rice, I bought the rice with money
Caught it with just one move
Look, Uncle
That's right
If you want catch it, you do not stare at it
You pretend you have nothing to do with it
This chicken's neck is very strong
Today we will cook it
You've been feeding it for how many years?
This chicken
For over 2 years
Butcher this chicken and clean it up to make a spicy chilli chicken
This chicken is over 7 jins (3.5 kg)
Okay, let's scald the feet first
Wash the feet, a good wash
Should be okay
Removing its tough skin
How many times I've made you spicy chilli chicken?
Do you remember, Uncle?
It's been two or three times, different versions
Also Shandong spicy chicken
I am looking forward to seeing what you are going to do with this one
Put the head down
Head down first
Press it down
It's okay now?
It's fine
It's working
The chicken feed by you is so good, you see
So nice, look at its meat
That's for sure, it's only fed with grain
Now this chicken has been butchered
This is a 7 jin chicken and now it's over 5 jin (2.5 kg)
Still pretty good
Yes
Now chop it up
Cut its butt off and throw it away
Hey, someone love eating this stuff
Have you ever eaten this, Uncle?
I can't eat that stuff
Can't eat it?
Can't
Chop it bigger or smaller, Uncle
Whatever size is fine
We like to use chicken to stew vermicelli noodles a lot locally
Vermicelli noodle is delicious
Chicken is not good?
The chicken is just average
The main thing is to eat the noodle with all the flavour in
Yes
The reason not to chop the chicken too small
It's because the chicken will shrink as it's stir-fried
It shrinks and then it's not as big as it should be
That's right
Good
It's all chopped up
That's a good amount of chicken
It will be a bit hard to stir fry
This is 5 jins of chicken, I think we need 1 jin (500 g) of oil
Definitely
Definitely, I think so
Then chop some ginger to marinate the chicken
Also some green onions
Let's marinate the chicken
For 5 jins of chicken
10 grams of salt
Some Chinese cooking wine
A bit of beer
Today's method is not hard
You can do it by yourself next time
Use this method, it will be good
Okay, almost done with the marinade
A little bit more of this starch
Potato starch, you only need a little bit
This will be so good to eat
The taste will go into the chicken bone
You may want to eat the bones
This is called bullet head chilli
It has thick skin
With average spicy taste
The main thing is that the colour is nice
And then here's another one
This one is called Chaotian chili
This one is really hot and spicy
A little less
Uncle, have you ever eaten spicy chicken in Guizhou?
No
Guizhou spicy chicken is different from ours
They will soak dry chillies in boiling water
After soaking, smash it into chilli paste and fry it
Stir fry the chicken in spicy oil
We're doing a similar approach today
This is dry Er Jing Tiao chilli
These two bowls are bullet head chilli
Half bowl of the green Sichuan peppercorn is enough
Now it's ready to fry
It's easy
Okay, now let's start with the chilies
Heat up the wok first
Then pour the oil in
Pour 1 jin of oil, Uncle
This is more than 1 jin of oil
Then heat up this vegetable oil
Heat it up to 60% hot, 70% hot (180-210 °C)
The oil is hot now
Then pour the chillies into the hot oil
Fry them a little bit
Can you smell the aroma, Uncle?
It smells good, it's so good
Fried until it's a bit brown
Then Uncle you help me to chop some up
Chop it up
Okay
I ask my Uncle to help me
Chop up half of chillies and leave half
Then we will add the chicken to the oil
Some Sichuan peppercorn
Stir-fry this chicken gently once it's in the wok
Stir-fry them until it's dry and fragrant
Uncle, you help with stir-fry, I'll chop that
This chili is bursting with flavor, look!
Just squeeze it and it's cracked
That's the effect you want
Okay, almost there
It doesn't have to be all crumbly
You see
This is roughly what it looks like
Come on, Uncle
Look, I've chopped them all up
This is what it looks like
You will add all those into it?
Yes
Let's see how we can eat it later
It's not that spicy, you can smell it
Is it?
That's not spicy?
If you like it to be numbing
Add Sichuan peppercorns in when you fry it
Deep-fry the fragrant outburst
Now just waiting for the chicken to dry out
Okay, Uncle add all those down
This is a new style Spicy Chilli Chicken
A little bit of Chinese cooking wine
Good
Then do a bit of seasoning
About 10g of salt
A bit of sugar
Some more fermented glutinous rice
Good
It's similar to Guizhou's spicy chicken, they use chilli paste
We just use dried chillies
Stir-fry with knife-edge chilli peppers
This chicken doesn't come out crispy
If you fry it like this
It's a very tasty dish
Good
A little bit chicken essence
MSG
Some more soy sauce
Pour it in
Good
Ready to serve
This will be even better when it's cool, Uncle
A 7 jin chicken, that's a lot for one plate
That's about right
Sprinkle some sesame seeds
Good, serve
Try it, Uncle
Sure
Auntie, try this chicken
Sure, you see he already found a good piece of meat
Look at your uncle
It should be
How's it?
Delicious
But with this chicken
I'm sure it will be taste even better when it's cold
Definitely
It tastes better when it's cold
Compared to Shandong Spicy Chicken
It's much better?
Almost
About the same level
This one is still very good
The Shandong one is more fresh spicy taste of pepper
That's the fresh spicy taste
When did you go to Shandong?
You don't remember the Shangdong spicy chicken they fried here?
Actually this method
It's pretty much the same way to cook cold serve rabbit
A plate of this size in a restaurant will cost one or two hundred yuan
A hundred more, this good chicken will cost you 80 or 90
Not even mentioning the spices
Look at this meat
This meat still has a good amount of moisture in it
The taste and texture is good
Tasty
Good, but a bit spicy
Spicy Chicken, how come it's not spicy?
Why is it called Spicy Chicken?
Yes
Nice, nice to eat
If you don't have any energy, you'll feel better after eating this
One person can eat 3 bowls of rice with this dish
It's also good match with noodles
Noodles will also be nice
Okay, that's it for this video
Bye bye
You can see that the meat is a bit similar to rabbit meat
Yes
Who's scolding me?
That's not scolding, you're catching a cold
I bought you some medicine this morning, you forgot
I'm working on food, don't scold me
I'm eating meat!