The Xiangxi Bandit Chicken, which was developed as a representative of the dishes of Xiangjiang River Basin, Dongting Lake area and the mountainous area of western Hunan; it is characterized by a wide range of ingredients, heavy oil and thick color, mostly made of chili peppers and smoked preserved wax, and the taste focuses on freshness, sourness and spiciness, and softness and tenderness.

Raw materials:

Half a chicken, 2 carrots, 1 red pepper, cilantro at will, 1 section of green onion, 5 grams of ginger, 5-8 dried red pepper, a small handful of peppercorns, star anise, a piece of cinnamon, a small amount of cumin.

1 tablespoon of vegetable oil, 1 tablespoon of cooking wine, 2 tablespoons of bean paste, 1 can of beer, 1 tablespoon of dark soy sauce, 1-2 tablespoons of soy sauce, 1 tsp. of vinegar, 1 tsp. of sugar, salt.

Originality:Hunan cuisine

Process:

1: Put the chicken pieces into the cooking wine less marinade for a few minutes to deodorize .

2: Cold water in the pot, put the chicken in the water to remove the blood, the water boiled out of the standby.

3: carrots cut roller blade block, red pepper cut elephant eye slices, cilantro cut section.

4:Onion sliced, ginger cut small strips, dried chili pepper cut section.

5:pan into the oil, medium-low heat sautéed onions and ginger, dried pepper segments, pepper, anise, cinnamon and cumin.

6:Add the bean paste and chicken pieces with flying water and stir-fry for a few minutes.

7:Add beer, dark soy sauce, soy sauce, sugar and salt, and simmer on medium-low heat with the lid on for 45 minutes.

8:Add carrots and continue to simmer for about 20 minutes.

9: Add red pepper flakes, cilantro and turn off the heat when the soup is basically dry.