Shandong Spicy Chicken

Overview

This is an authentic Shandong home-cooked dish. The cooking method is as simple and practical as the Shandong people - large pieces of chicken, thick soy sauce, dried chili peppers, fresh chili peppers, red chili peppers, green chili peppers... just put whatever you have, no need to add oil, just stir-fry and stew, the taste is mellow and delicious, spicy and spicy to go with rice. Compared to the Sichuan-style spicy chicken that is dried and spicy after being oiled, it has a different flavor——

Tags

• hot dishes
• shandong cuisine
• old man
• autumn recipes
• banquet dishes
• shandong snacks
• lunch
• cinnamon
• cooking wine
• dried red chili pepper
• edible oil
• fresh local chicken
• green pepper
• light soy sauce
• old soy sauce
• onion, ginger and garlic
• star anise
• sweet noodle sauce
• boiling water
• salt

Ingredients

Steps

1. 1 Ingredients processing: Chop the native chicken into palatable chunks; cut the onions, ginger and garlic into sections and slices; scrub the dried red peppers, star anise and cinnamon clean; cut the peppers with a rolling blade;

   

2. 2 Pour the chicken pieces into a pot with cold water, bring to a boil over medium heat, and beat off the foam;

   

3. 3 Take out the chicken pieces and rinse them with hot water that is not scalding;

   

4. 4 Start the wok, heat the pan with cold oil and sauté the onions, ginger and garlic;

   

5. 5 Add sweet noodle sauce, dried red pepper, star anise, and cinnamon, and stir-fry over low heat until fragrant;

   

6. 6 Add the chicken pieces and stir-fry over high heat until the surface of the chicken pieces turns slightly yellow;

   

7. 7 Add cooking wine and stir-fry evenly;

   

8. 8 Add light soy sauce;;

   

9. 9 Add dark soy sauce and stir-fry until chicken changes color

   

10. 10 Add an appropriate amount of boiling water to almost cover the chicken, bring to a boil over high heat, cover and simmer over low heat until the chicken is cooked;

    

11. 11 Add green peppers, stir-fry over high heat, and reduce the juice until the soup thickens. (If you don’t think it’s salty, you can add an appropriate amount of salt)