The dish I share with you today is a classic home-cooked meal in Sichuan, Chengdu chicken, although it looks red, in fact, it is more sour and sweet in the mouth, with a little bit of hemp. In such weather, a plate of colorful and fragrant Chengdu chicken, even people with anorexia will have a big appetite, to eat more bowls of rice, can not be themselves.
Ingredient Preparation:
Ingredients: 600g chicken thigh, 1 tbsp minced pepper, a pinch of green onion, 4 slices of ginger, 3 cloves of garlic, 1 tsp of peppercorns
Marinade: 1 tbsp light soy sauce, 1 tsp starch, 2 tbsp water
Seasoning: vinegar tea spoon, Pixian bean paste 1 tbsp, sugar 1 teaspoon, a little shao wine, 2 teaspoons of water starch, a little pea sprouts, 2 tbsp salad oil
1. Finely chop the ginger and garlic and cut the green onion into small pieces.
Remove the chicken thighs, place in a large bowl and marinade for 15 minutes.
2. Add 2 salad oils to the pan, then add chicken nuggets and stir-fry for about 2 minutes.
Add minced ginger and garlic and sauté until fragrant,
Add 1 tsp of peppercorns and 1 tsp of Pixian bean paste.
To be fried in red oil, drizzled with a little sake,
Add 1 teaspoon of sugar and drizzle with a little balsamic vinegar.
Add a little broth to medium heat and cover and simmer for 10 minutes
3. At this time, prepare another pot of water to boil,
Blanch the washed bowl of bean sprouts and set aside.
4. After about 10 minutes of simmering,
Open the lid and add the minced pepper,
Boil the remaining broth until rich with water starch,
Stir in the green onion and serve on the bean sprouts.