How to make authentic Sichuan cuisine with spicy chicken with ginger sauce?

Sheng Jiang re wo chicken authentic Sichuan dish

condiments

500 grams of cock (half) 50 grams of ginger.

20g of pepper and onion100g

Pixian watercress 2 tablespoons sugar 5g

A little water bean powder (glutinous rice flour) 10g vinegar.

Steps of scalding chicken nest with ginger juice

1.？ Boil the water in the pot, add the raw chicken, cook it for 10-20 minutes according to the meat quality of the chicken, take it out, and set it aside to wait for cooling.

2.？ Chop ginger, pepper and onion and mix them together.

3.？ Refrigerate the chicken and cut it into small pieces. Don't pour out the chicken soup! The following steps will be useful.

4.？ When the pan is hot, pour in oil (I use vegetable oil, corn oil and olive oil here). When the oil is cooked to seven minutes, pour in watercress and chopped seasoning, and stir-fry until fragrant.

5.？ Pour in the right amount of water and bring to a boil. This chicken soup is the first step in cooking chicken. If it is replaced by chicken soup, it will be more fragrant and delicious!

6.？ After boiling, you can put the chicken pieces, let the soup just drown the chicken pieces, and cook for about 10 minutes. At this time, you can already smell the chicken and seasoning.

7.？ Adding a little vinegar and sugar before cooking, and finally thickening and adding powder can make the chicken fresh and tender, which can also be eaten by the elderly and children.

8.？ Get out of the pot! Delicious!