Ingredients
- 300g chicken
seasoning
- 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
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. |
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. |
