Spicy dry pot chicken

Ingredients

• Half tender chicken 600g
• Soybean sprouts 200g
• Chives 10
• Garlic 8 cloves
• Ginger 20g
• Dried red pepper 20 pcs
• Anise 2 pcs
• Zanthoxylum bungeanum 10 pieces
• Roasted white sesame seeds 10 grams
• Salt 1/4 tsp
• Egg 1/4 piece
• Seasoning:
• Light soy sauce 2 tablespoons
• Oyster sauce 1 tablespoon
• Granulated sugar 1 tsp
• Chicken essence 1/2 tsp
• Cooking wine 1 tablespoon
• Hot water 1 tablespoon
• Black pepper 1/4 tsp
• Balsamic vinegar 1 tsp

Steps

1. Cut the chicken into small piecesCut the chives into long pieces, mince the garlic and ginger, and cut off the roots of the soybean sprouts.

2. Cut the dried red peppers into small sections, wash them with water and drain them. (In this way, when stir-frying, it will not burn out quickly and it will be clean)

3. Add salt to the diced chicken and 1/4 egg and marinate for 30 minutes.

4. Put the seasoning light soy sauce, oyster sauce, sugar, chicken essence, cooking wine and water into a bowl and mix thoroughly and set aside.

5. Heat the wok, add a little oil, add the cold oil into the chicken pieces, and stir-fry over medium heat. (If you can fry it, heat the oil, add the chicken nuggets and fry over high heat until golden brown, take it out, heat the oil again, add the chicken nuggets and fry for another minute, this will give a better effect)

6. Slowly and patiently fry the chicken pieces until they shrink and the fat inside is forced out.

7. Take out the chicken pieces and fry the oil for later use. Wash the pot.

8. Heat the pot and pour the oil into the pot again, add peppercorns, star anise, minced ginger and garlic, green onion white sections, dried red pepper and stir-fry over low heat until fragrant.

9. Pour in the fried chicken pieces, pour in the pre-mixed seasonings and black pepper, and stir-fry quickly over high heat until the chicken pieces absorb the sauce.

10. Add chives, pour in balsamic vinegar, and stir-fry until the water is completely gone

11. Heat a dry pot on the fire, add a little oil, add soybean sprouts and a little salt, and stir-fry over low heat until the soybean sprouts are broken.

12. Finally, pour the fried chicken pieces onto the dry pot, sprinkle with white sesame seeds, put the dry pot over the fire and heat while eating. If you don't use a dry pan, it's also delicious to just mix the two ingredients together and stir-fry for 2 minutes.

Tips

1. Dried red peppers will be stained with a lot of dust during the drying process, and some are prone to mold during the storage period, which is not visible from the outside. It can only be seen if it is cut into sections. So it is best to cut it into sections and wash it with water. On the other hand, it will not be easy to burn when frying.
2. Although this dish is not fried, you should not put too little oil, otherwise the soybean sprouts underneath will not be able to absorb the oil. Delicious.
3. Stir-fry the oily chicken pieces and stir-fry the spices, add the sauce and cook them together for a while, so that the two flavors can be combined. Using the sauce alone will be too dry, it will easily burn the pan, and the chicken pieces will not be flavored yet, so you need to add a little water to the sauce. In addition, using boiling water can help the sugar dissolve.
4. Finally, drizzle some vinegar. Don’t pour too much, just a little to enhance the flavor. There is also a small amount of sugar. Many students don’t understand why sugar is added. Sugar is added to make the dishes not taste too salty and to increase the flavor.