- 300g chicken
- 15g pickled peppers
- 10g pickled ginger
- 3g salt
- 15ml cooking wine
- 3g white pepper
- 10g spring onions
- 10g Sichuan pepper
- 10g dried red chiles
- 8g garlic slices
- 20g Doubanjiang (broad bean paste)
- 5g chicken powder
- 10g green onions
- salad oil
- 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.
Chop chicken into small pieces. Add salt, cooking wine, white pepper, and spring onion. Marinate for over 30 minutes.
Cut the pickled peppers into small strips. And cut pickled ginger into slices.
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.
Use the remaining oil to fry Sichuan pepper, dry red chili, minced garlic, pickled pepper, pickled ginger until fragrant.
Add broad bean paste continue to fry until aromatic. Then add chicken, seasons with cooking wine and chicken powder. Fry until cooked.