[spicy Sichuan cuisine] - stir fried spicy chicken-You Are Foodie

By Dana
52

[spicy Sichuan cuisine] - stir fried spicy chicken

Main Ingredients

Three yellow chicken A moderate amount of

Auxiliary Ingredients

White sesame A moderate amount of
ginger appropriate amount
garlic appropriate amount
Dried Chinese prickly ash appropriate amount
Dry pepper appropriate amount
capsicum frutescens appropriate amount

The stir frying time of pepper and Zanthoxylum bungeanum should not be too long and the fire should not be too hot, otherwise it is easy to blacken and bitter.2. I usually put pepper and pepper instead of other spices.3. If the child is young, add some green pepper to mix the color. Don't put pepper.4. Pepper and Zanthoxylum bungeanum can be added according to your own taste. If you like something spicy, you can cut the pepper.5. although there are not many hot peppers, the spicy taste is not acceptable to everyone

Step 1 . Wash one Sanhuang chicken (Sanhuang chicken is small in size and fresh in meat). Chop the chicken into small pieces, the smaller the better.

Step 2 . Prepare seasonings: dry pepper section, millet pepper, green pepper, garlic and ginger slices

Step 3 . Boil water in a pot

Step 4 . Put the chopped chicken pieces into the pot and blanch, remove the blood and dirt in the chicken, and drain the water

Step 5 . Put a little more oil in the pot and stir fry the boiled chicken over low heat until golden.

Step 6 . Add millet chilli, dry chilli section, ginger, garlic, Chinese prickly ash and chicken pieces, stir fry slowly over low heat to get the flavor of pepper

Step 7 . Add a spoonful of Korean hot sauce, raw soy sauce, salt and stir fry

Step 8 . Sprinkle white sugar and sesame seeds and stir fry them out of the pot.

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