Sichuan chili chicken
By VicentaLakin
It's been years since I've been here, but I still like the smell of home. 'Cause the best thing about Sichuan is spicy, but I'm usually a light eater. First time I'm a spicy chicken, I'm happy! I'm a spicy chicken. My husband and son love it. It looks hot, but it tastes good!
Recipe Recommendations
- little chick a
- oil appropriate amount
- garlic one
- white sesame appropriate amount
- chives appropriate amount
- bean paste appropriate amount
- dried chili one or two
- salt appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- starch a little
- slightly spicy
- fried
- an hour
- ordinary
Steps for Sichuan chili chicken
1
Scratch the chickens, wash them with fresh water a few times, so as to break the blood, dry the water, add to the wine. Bean petal sauce. Salt. A little bit of starch and a half an hour in order to taste it. Cut the dry peppers off.2
Throw the pot in two or two oils, heat the fire down, and the inundated chicken pieces slowly blow up the scent in the pan, and turn it back in order not to blow up, so that the smell of the yellow will come out.3
When it's done, the chickens will come out, the garlic, the peppers will be put in the kettle, and then the dry peppers will be put in for a minute!Sichuan chili chicken Make Tips
Dried chili peppers can be soaked in water so they won't burn easily when put in the pan. This is a trick my husband taught me. When frying the chicken, keep the heat low.