Several Delicious Ways to Make Chicken, Spicy and Fragrant!
Soy Sauce Chicken Chunks
Ingredients: 600g chicken drumsticks, 50g scallion, 20g ginger, 10g garlic, 50g green bell pepper, 1 star anise, 10g Sichuan peppercorns, 20g Doubanjiang (fermented broad bean paste), 10g salt, 5g MSG, 15g sugar, 10g chicken powder, 10g old Chinese liquor (dark soy sauce), 10g black pepper.
Cut the chicken into chunks, peel and wash it clean. Slice the ginger and garlic. Heat oil in a pot, then sauté the Doubanjiang, star anise, Sichuan peppercorns, garlic and ginger until fragrant. Add the chicken chunks and sear over medium heat for 5 minutes. Add salt, MSG, sugar, chicken powder, old Chinese liquor, black pepper and Chinese liquor and stir-fry for a moment. Cover the pot and simmer over low heat for 10 minutes. Uncover and add the green bell pepper chunks and scallion segments, continue to stew for 5 minutes, thicken the sauce. Turn off the heat and serve.
Crispy Chicken Popcorn
Ingredients: 200g chicken breast, 4g ginger, 1 egg white, 2 spoons of light soy sauce, 1 spoon of Chinese liquor, 1 spoon of salt, 2g black pepper, half spoon of chili powder, appropriate amount of edible oil, appropriate amount of fried chicken powder.
Cut the chicken into chunks, wash and peel it clean. Put scallion and ginger slices into the chicken, add egg white, light soy sauce, Chinese liquor, salt, black pepper and chili powder and stir-fry evenly. Cover with plastic wrap and marinate for 30 minutes. Put fried chicken powder into a large bowl, pour the marinated chicken chunks into it and coat evenly. Scoop out the chicken chunks in a sieve and soak them in water for a moment, then return to coat evenly and prepare. Heat oil in a pot, then pour the chicken chunks into it and fry until the surface is golden brown. Scoop out the chicken chunks and put them into a dish, and then eat.
Spicy Chicken Chunks
Ingredients: 800g chicken, 50g dried chili peppers, 15g Sichuan peppercorns, 2 scallions, 3g ginger, 3g garlic, 2 spoons of Chinese liquor, 2 spoons of cornstarch, 1 spoon of light soy sauce, 1 spoon of salt, half spoon of sugar, 2 spoons of white sesame seeds.
Cut the chicken clean and cut it into chunks, put it into a basin, add Chinese liquor, salt and cornstarch and mix evenly, marinate for a while. Cut the dried chili peppers into segments, ginger slices, scallion segments ready. Heat oil in a pot, then pour the chicken chunks into it and stir-fry over medium heat until the surface is golden brown, scoop out and prepare. Heat oil in a pot, then pour scallion, ginger and garlic into it and stir-fry until fragrant. Add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, stir-fry until red oil comes out. Pour in the fried chicken chunks and stir-fry evenly. Add sugar and salt and put white sesame seeds in to stir-fry evenly. Turn off the heat and serve.
Peppercorn Chicken
Ingredients: 2 chicken legs, 3 chili peppers, 15g peppercorn, 5g garlic, 3g ginger, 1 spoon of salt, half spoon of chicken powder, half spoon of fragrant powder, 1 spoon of light soy sauce.
Take the chicken legs, remove the bones and wash them clean and prepare. Slice ginger, garlic into pieces, chili peppers into circles ready. Heat water in a pot, put the chicken legs, star anise, Sichuan peppercorns and boil until the water boils, then turn to medium heat and cook for 5 minutes, scoop out and cut into chunks. Put the cut chicken chunks into a basin, add salt, light soy sauce and chicken powder and mix evenly. Sprinkle in chili peppers, minced garlic, peppercorn. Heat oil in a pot, then pour the peppercorn into it and eat.
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