I have learned the skills to make the Sichuan dish "Spicy Chicken", which is both fragrant
Ingredients
- Chicken legs 3 pieces
- Dried chili segments 30g
- Garlic slices 8g
- Ginger slices 5g
- Diced onions 15g
- Light soy sauce 10g
- Cooking wine 10g
- Zanthoxylum bungeanum 2g
- Onions 10g
- Sugar 5g
- Salt 1g
- Pepper 1g
Steps
1. 3 chicken legs, 30g dried chili segments, 8g garlic slices, 5g ginger slices 15g diced onions, 10g light soy sauce, 10g cooking wine, 2g Sichuan peppercorns 10g green onion, 5g sugar, 1g salt
2. Remove bones from chicken soup, cut into cubes and set aside
3. Pour in 1g salt, 1g pepper, 10g light soy sauce, 10g cooking wine, 5g sugar, and mix well
4. After marinating for 10 minutes, pour in 30g cornstarch
5. Catch and set aside
6. Heat the oil until 7 is cooked, turn to low heat and add diced chicken
7. Use chopsticks to move back and forth to prevent sticking
8. Fry for about 3 minutes. After it turns golden, control the oil and take it out
9. Pour 2g Sichuan peppercorns and 30g dried chili segments into the oil pan
10. After sauteing, add 8g garlic slices, 5g ginger slices, and 15g onion dices, stir well
11. Pour in the diced chicken, turn up the heat and stir-fry for a few times
12. After stir-frying until even, turn off the heat, sprinkle in 10g green onions, and serve out
Tips
- 1. If you don’t want to waste oil to fry the diced chicken, you can fry it, but personally I still think the fried chicken is more fragrant.
