Spicy Chicken Nuggets

Overview

March 17, Chongqing, cloudy. There is no need to review the reporter's film this week, because my colleague has returned from the Two Sessions in Beijing and can share part of the work for me. Although the radio program will continue to be hosted, it is only two or three hours of work, which is very relaxing. Make spicy chicken nuggets when I get home from get off work. In fact, many of the dishes I cook are home-cooked with the most common seasonings, and I seldom strictly follow the relevant steps, procedures and requirements. As long as I, my family and my friends find it delicious, it's fine. Today's spicy chicken nuggets were stir-fried with sugar color, but because they rarely stir-fry sugar color, they were not fried evenly. Next time, I will learn how to stir-fry sugar color. In addition, the seasoning used today is also the most common Sichuan peppercorns, star anise, cinnamon, and no side dishes. If you like, you can add potatoes, green peppers and other side dishes of your choice. Well, I added a little bit of dark soy sauce when collecting the juice at the end, because the color of the sugar was not cooked well.

Tags

• hot dishes
• appetizers
• home cooking
• common dishes
• meat dishes
• chicken essence
• chicken legs
• cinnamon
• cooking wine
• garlic
• millet pepper (red, for good looks.)
• onions
• star anise
• sugar
• very fresh soy sauce
• vinegar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wash the chicken legs and cut them into pieces, add water to the pot, a spoonful of cooking wine, ginger slices, and blanch the chicken legs.

   

2. 2 Slice onion, ginger, garlic, cut millet pepper into rings, a small handful of peppercorns, two star anise, a small piece of cinnamon, and two bay leaves. Set aside.

   

3. 3 Mix two spoons of cooking wine, one spoon of very fresh soy sauce, a quarter of vinegar, and an appropriate amount of sugar to make a sauce and set aside.

   

4. 4 Pour oil into the pot, add sugar, and cook over low heat, stirring constantly with a spatula, until the sugar turns brown and starts to bubble. Add the drained chicken pieces and stir-fry until browned.

   

5. 5 Add the seasoning from step 2 and stir-fry until flavourful.

   

6. 6 Add the sauce from step 3 and stir-fry.

   

7. 7 Bring hot water submerged in the ingredients to a boil over high heat.

   

8. 8 Reduce heat to low and simmer covered for 15-20 minutes.

   

9. 9 Reduce the juice over high heat, add water starch to thicken the sauce, and add an appropriate amount of salt and chicken essence according to taste.