A method for producing a spicy chicken product includes the following steps: a, selecting a live chicken, killing the chicken, removing
chicken feathers, dressing the chicken, washing the chicken and
cutting the chicken to square chips about 2 centimeters to 4 centimeters, and then adding old ginger and cooking
wine for
pickling for at least 30 minutes; b, removing handles of fresh red
hot peppers and cleaning the
hot peppers, boiling the
hot peppers for 5 minutes with boiled water, then soaking the hot peppers for 1 hour, adding ginger and garlic into the hot pepper,
mashing the mixture into paste to prepare Ciba chili; c, heating
rapeseed oil to 90% mature, putting the chicken chips for stir-frying, and then taking the chicken chips out of the pot; d, heating
rapeseed oil to nine mature, putting the Ciba chili to nine mature, placing the stirred chicken chips into the pot for frying to enable the chicken chips to fully mix with the peppers and enable the color to be uniform; e, placing the mixture into a pressure
cooker, adding appropriate cold water, as well as refined salt, soy sauce, white granulated
sugar, garlic cloves for
seasoning, cooking with the pressure
cooker until the water is dried and finally obtaining the spicy chicken product; f,
vacuum packing the product. The method is simple, easy for family to make and also suitable for scale production and the spicy chicken processed by the method is good in
nutrition and in color and spicy, and the meat is like soft glutinous rice, the
flavor can keep long and the spicy chicken can be preserved for a long time.