Spicy Chicken
Overview
The spicy chicken recipe in Weishan Lake District is different from that in Sichuan, Guizhou and Xinjiang. It does not need to be fried and also caters to the modern health-preserving practice of less oil and more vinegar. Use local free-range chickens of the current year and use local thin-skinned peppers. Use high heat during the frying process. It tastes spicy and spicy, making my mouth water just thinking about it.
Tags
Ingredients
Steps
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Clean the chicken and chop it into pieces, not too big but even.
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Put the chicken pieces into the pot, add 10 grams of ginger slices, 2 tablespoons of cooking wine, and slowly pour water over the chicken pieces. After boiling, blanch the water for 3 minutes
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Cut green peppers diagonally into chunks.
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Cut the dried red pepper into sections with scissors and break the star anise into pieces.
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Put oil in the pot, add Sichuan peppercorns, star anise, and dried chili pepper and fry over low heat until fragrant.
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Turn up the heat and stir-fry the chicken pieces. Stir dry the water, add vinegar and boil for a while, add onion, ginger, remaining cooking wine and light soy sauce, stir-fry evenly, heat water and chicken, cover the pot and simmer the ginger.
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When there is not much soup in the pot, add garlic, green pepper, salt and half of the coriander, stir-fry until the green pepper becomes soft, then turn off the heat, add chicken essence and mix well.
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After serving, sprinkle with the remaining coriander and serve😝😝
