Chili Chicken

Overview

Compared with ordinary chicken, the meat of native chicken is firmer and not woody, and it has a full flavor of chicken. Friends who like to eat, don’t miss it, come and have a look!

Tags

• hot dishes
• home cooking
• common dishes
• children
• dinner with friends
• lunch
• chicken essence
• cooking wine
• garlic
• laoganma spicy sauce
• light soy sauce
• little native chicken
• oil
• old soy sauce
• zanthoxylum bungeanum
• carrot
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Cut fresh native chicken into pieces, wash and drain and set aside

   

2. 2 Cut carrots into small hob pieces

   

3. 3 Wash 9 green peppers and cut them into hob pieces

   

4. 4 Heat the oil in the pan, add the chicken and stir-fry until cooked through

   

5. 5 Add cooking wine, ginger, garlic, dried red pepper, and Sichuan peppercorns and stir-fry until all the moisture in the chicken is gone

   

6. 6 Then add appropriate amounts of dark soy sauce, light soy sauce, sugar, and salt to add color and seasoning. Continue to stir-fry

   

7. 7 After all the chicken is evenly colored, add an appropriate amount of cold boiling water, add the carrots and cook until soft

   

8. 8 When the soup in the pot gradually reduces, add the green pepper and simmer for about 1 minute, then add a small amount of chicken essence and serve