Chongqing Geleshan Spicy Chicken

Overview

Chicken is usually stewed, but stir-frying is also a good way to eat it. Chicken is inevitably greasy when stewed, and chili pepper can relieve the greasiness and bring endless stimulation to the mouth. Spicy chicken is traditionally fried, stir-fried, and spicy. Recently, it has become popular, so here is an improved version. It uses green and red peppers, a combination of meat and vegetables, and is spicy, but not very spicy. The taste is very fragrant, the chicken is very tender, and it is a great dish to go with rice

Tags

• private kitchen
• sichuan cuisine
• banquet dishes
• lunch
• dinner
• chicken
• doubanjiang
• hot pepper
• old soy sauce
• zanthoxylum bungeanum
• garlic
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Wash the chicken, chop it into pieces, and blanch it in boiling water to remove the blood

   

2. 2 Slice the red pepper

   

3. 3 Slice garlic and ginger, cut pepper into sections

   

4. 4 Hot pan, hot oil

   

5. 5 Sauteed ginger and garlic, dried Sichuan peppercorns, Pixian douban

   

6. 6 Add chicken pieces and stir-fry

   

7. 7 Fry for about 10 minutes until the chicken is cooked and slightly dry

   

8. 8 Add a little dark soy sauce to color, continue to stir-fry, during the stir-frying process, add a little salt and season

   

9. 9 Add red pepper, continue to stir-fry, and finally add a little MSG to enhance the flavor