Stir-fried chicken

Overview

I am from Sichuan, so stir-fried chicken is a home-cooked dish for us, but all the chefs in my family are better than me. My cooking skills are the worst. At least, I have been taught by my mother time and time again, and I am ready to become a chef, haha.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken essence
• dried chili noodles
• dried chili pepper
• garlic
• onions
• oyster sauce
• pepper
• three yellow chicken
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Clean the chicken, chop it into small pieces, dice the onion, prepare the ginger and garlic, and prepare the pepper.

   

2. 2 Add cold water to the chicken and prepare to blanch it.

   

3. 3 After blanching, drain the water and set aside.

   

4. 4 Heat oil in a pan, add ginger, garlic, Sichuan peppercorns, and stir-fry over low heat until fragrant.

   

5. 5 Be sure to stir-fry over low heat until fragrant.

   

6. 6 Add the chili knots and continue to stir-fry.

   

7. 7 Fry until it changes color slightly.

   

8. 8 Add chicken pieces and stir-fry.

   

9. 9 Add salt and continue to stir-fry.

   

10. 10 Stir-fry over medium-low heat until the chicken pieces turn slightly yellow and the meat becomes slightly dry and firm.

    

11. 11 Add a little oyster sauce.

    

12. 12 Stir fry evenly.

    

13. 13 Prepare dry chili noodles.

    

14. 14 Sprinkle in and continue to stir-fry evenly.

    

15. 15 At this time, the dried chili peppers are almost burnt and spicy. You can taste the saltiness to decide whether to add salt.

    

16. 16 Finally add the onions, stir-fry evenly until the onions are just soft, then add the chicken essence.

    

17. 17 Once it tastes salty, mild and spicy, you can turn off the heat.

    

18. 18 Stir-fried chicken.

    

19. 19 Spicy to go with rice.