Liang Shan Chicken

Overview

This is also a very famous Chongqing dish. The method of making it is almost the same as rake beef. You eat the chicken inside first, and then use the soup inside to cook the vegetarian dishes. This dish also uses Sichuan pickled peppers and pickled ginger to enhance the flavor. Spicy and fragrant, it is very enjoyable to eat. By following my method, everyone can make delicious Liangshan Chicken!

Tags

• hot dishes
• home cooking
• banquet dishes
• chicken essence
• chicken soup
• dried chili pepper
• garlic
• light soy sauce
• little native chicken
• old soy sauce
• onions
• pickled ginger
• pickled pepper
• rapeseed oil
• roast pork ingredients
• soaked shiitake mushrooms
• star anise
• white sugar
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 We chop the chicken into small pieces. Soak in the blood first, and then clean it repeatedly. This Liangshan chicken must maintain its taste. It must be fried raw, not blanched.

   

2. 2 Ah, soak the mushrooms in advance and wash them well.

   

3. 3 Add a little cooking wine to the chicken pieces. Sichuan peppercorns. Ginger slices. Marinate it.

   

4. 4 Chop the pickled peppers, pickled ginger and green onions and set aside.

   

5. 5 Cut off the fat from the chicken and set aside.

   

6. 6 Add oil to the pan and stir-fry star anise until fragrant. Then add the chicken oil and stir-fry. Fry out the aroma of chicken oil.

   

7. 7 Add the marinated chicken pieces and fry over high heat.

   

8. 8 Fry out the excess water in the chicken pieces, remove the chicken pieces and set aside, leaving oil at the bottom of the pot.

   

9. 9 Green onions, pickled peppers, pickled ginger, stir-fry until fragrant.

   

10. 10 A pack of roasted pork ingredients. The one I use from Haorenjia has a more neutral taste.

    

11. 11 Add the large fried chicken pieces. Stir-fry evenly and add flavor.

    

12. 12 Add light soy sauce and dark soy sauce to enhance the flavor.

    

13. 13 Add the stock. I used chicken stock. Add shiitake mushrooms.

    

14. 14 Add ginger and garlic. White sugar. Continue to stir-fry.

    

15. 15 Bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes.

    

16. 16 Remove the juice over high heat. Put in. Chicken Essence.

    

17. 17 Add chopped green onion. Eat the chicken inside first. Add your favorite vegetables and cook them in the soup. Usually taro or potatoes are used.