Ingredients
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300g chicken
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seasoning
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15g pickled peppers
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10g pickled ginger
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3g salt
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15ml cooking wine
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3g white pepper
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10g spring onions
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10g Sichuan pepper
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10g dried red chiles
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8g garlic slices
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20g Doubanjiang (broad bean paste)
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5g chicken powder
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10g green onions
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salad oil
Directions
Tips:
- Use a chick to make this dish, because chicken meat is more tender than an old one.
- Marinade for a longer time can enhance the meat taste and flavor.
- Adding more oil to cook makes it aromatic. And make sure cook with high heat to shorten cooking time. Cooking time is always the key to Chinese chicken.
Steps
|
1
Done
40 minutes
|
Chop chicken into small pieces. Add salt, cooking wine, white pepper, and spring onion. Marinate for over 30 minutes. |
|
2
Done
5 minutes
|
Cut the pickled peppers into small strips. And cut pickled ginger into slices. |
|
3
Done
15 minutes
|
Add oil and preheat pot. When the oil is hot, fry chicken for 8 minutes until chopstick can pierce the meat. Remove from hot and drain oil. |
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4
Done
5 minutes
|
Use the remaining oil to fry Sichuan pepper, dry red chili, minced garlic, pickled pepper, pickled ginger until fragrant. |
|
5
Done
10 minutes
|
Add broad bean paste continue to fry until aromatic. Then add chicken, seasons with cooking wine and chicken powder. Fry until cooked. |
|
6
Done
5 minutes
|
Sprinkle chopped green onion before serve. |
