Pickled Ginger Chicken

Overview

It is said that chicken is the earliest domesticated poultry by human beings, so there are many ways to eat chicken. The white-chopped chicken is fresh and tender, the large-plate chicken is rich and satisfying, the gourd chicken is crispy and delicious, and the beggar chicken is bold and enjoyable. The Sichuan-style pickled ginger chicken I made today is sour, spicy and delicious in summer, and is guaranteed to make you feel refreshed after sweating profusely. The main ingredients, pickled ginger and pickled pepper, are rich in spiciness. When combined with the chicken, the aroma is sour and spicy in the mouth. The stimulating feeling beats between your lips and teeth all the time, making you unable to help but enjoy it. Get in the car quickly, Master Li Hui will teach you in minutes!

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken essence
• chicken legs
• cooking wine
• garlic
• onions
• parsley
• pickled ginger
• pickled pepper
• white sugar
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Chop the chicken thighs into pieces, soak the ginger, millet pepper, garlic, and ginger into pieces, and cut the celery and green onions into sections. Blanch the chicken pieces and set aside.

   

2. 2 Put a little oil in the pot, sauté the onion, ginger and garlic until fragrant, add the pickled ginger and millet pepper, until the aroma overflows, add the chicken pieces, cooking wine, salt, chicken essence, millet pepper juice, stock, sugar and simmer for ten minutes.

   

3. 3 Finally, add the wheat celery segments and pepper, stir-fry evenly, and serve!