Spicy Chicken is a famous dish of which province

Spicy Chicken is a classic traditional dish, named after Gele Mountain in Chongqing. The finished dish is brownish red and oily in color, with a soft texture and a strong spicy flavor. Salty and mellow, slightly sweet. Characteristics of the dish, Dian cuisine, there is also a spicy chicken, and Sichuan cuisine to go spicy and bold route is not the same.

One, chicken chopped into small pieces (the smaller the better, into the flavor), marinated in cooking wine.

Two, dried chili peppers boiled in water for about 5 minutes, continue to soak. The purpose is to color more red, spicy taste has been reduced.

Third, the soaked chili pepper and ginger and garlic together with the blender into a puree. The key to the spicy chicken is in the pattypan chili.

Four: Stir-fry the marinated chicken in a pan for about 5 to 8 minutes. Remove and set aside.

V. Clean the wok and pour oil. Add sesame leaves, sand nuts, star anise, cinnamon and pattypan chili peppers and stir-fry. Then pour in the sauteed chicken. Continue to stir fry.

VI, add a little sugar to the pot, soy sauce 2 to 3 spoons. Continue to stir fry.

seven, add a little salt, monosodium glutamate. Add garlic seedlings stir fry, and finally add a few sesame seeds garnish can be.