Mapo Chili Pepper Chicken

Main Ingredients:Chicken thigh Pumpkin Zucchini Chili Sichuan peppercorns

Auxiliary Ingredients: Green onion Ginger Lao Gan Ma bean curd spicy sauce

Ingredients:Three yellow chicken 1 piece Pumpkin 200g Green bamboo shoots 1 piece Fresh Sichuan peppercorns 100g Dry red chili 10 pieces Green onion 5 segments Ginger slices 5 pieces

Seasonings:Lao Gan Ma bean curd spicy sauce 4 tablespoons (60g) Sugar 1 teaspoon (5g) Salt 1 teaspoon (5g) Hot water 500ml

Instructions:

1Wash fresh Sichuan peppercorns, soak in water for 30 minutes, then drain and pour into clean water for another 30 minutes.

2Cut the Three yellow chicken into small pieces after removing internal organs and pat dry. Cut the pumpkin into small pieces. Peel and slice the green bamboo shoots. Chop the green onions into segments. Slice the ginger into pieces.

3Pour oil into the pot until 70% hot, sauté with green onions and ginger. Add chicken pieces and stir-fry with a spoon for about 5 minutes. Then add fresh Sichuan peppercorns and dry red chili and continue to stir-fry for 2 minutes.

4Add Lao Gan Ma bean curd spicy sauce, sugar and salt, stir well, and pour in hot water (water level with ingredients), boil for 5 minutes, then add pumpkin and green bamboo shoots, stir evenly, and continue to cook for 5 minutes. Let the soup slightly thicken before serving.

Source: Zhejiang Cuisine