The dishes are spicy and rich in flavor, the chicken is tender and red in color. It is a famous dish that has been passed down for thousands of years!

Chicken leg meat should be chosen for this dish. The meat in this part is smooth, crispy, tender and chewy. It is also a good dish to go with wine. The side dishes in various places are diverse, which results in the differences in different places. Style, Yunnan's ingredients are water chestnuts, which are rich in protein, calcium, phosphorus and iron. This fruit and vegetable can be eaten raw or used for cooking.

Ingredients: 500g chicken thighs

Starting ingredients: 150g water chestnuts

Seasonings: 30g each of sweet soy sauce, wet starch ginger, salty soy sauce, 20g each of cooking wine, eggs 1 clear green, 50g green onion, 10g each garlic clove, dried chili pepper, 7g salt, 1g MSG, 800g cooked lard (actual consumption 180g) (refined oil can also be used).

Preparation: (1) Cut the inner wall of the chicken into thin cross-cuts, and then cut it into 1 cm square dices. Peel off the skin of the water chestnuts and cut them into dices the size of the chicken. Cut the green onion into 2 pieces. Centimeter sections, slice ginger and garlic, remove seeds from dried chili peppers, cut into one centimeter sections, knock the egg white into a bowl, add 5g of salt, 20g of wet starch and mix thoroughly, add diced chicken legs, knead well and dig in for later use.

(2) Place the wok on a high fire. After the wok is hot, rinse the wok with 50g of lard and pour in the rest of the oil. When the oil is 30% hot, add diced chicken and water chestnuts. Slow until cooked, pour into a slotted spoon to drain and set aside.

(3) Leave 40g of oil in the wok. When it is hot, add dried chilies and fry until brown. Then add garlic slices, green onions and ginger slices and stir-fry until fragrant. Then add diced chicken and water chestnuts. Dice, add 2g of salt and stir-fry until flavourful. Add water in a small bowl, add 10g of starch to make wet starch, add sweet soy sauce, salty soy sauce and MSG to the pot to thicken. Stir the pot, add cooking wine and top with cooked lard. 40g can be taken out of the pot and plated.

This dish is cooked with water chestnuts, which can promote human growth and development and maintain physiological functions. It also assists in the development of tooth and bone pathways!

In fact, there are many different versions of this dish across the country! There are many restaurants and chefs who have made slight improvements to cater to the eating habits and tastes of local consumers, but no matter how they are improved, I think it will never change. I think no matter which version it is, as long as customers approve it and the sales volume is considerable, it is a good dish!