Vinegar Chicken Vinegar Chicken is a traditional Sichuan dish. The ingredients and method are very similar to the fried chicken I once made. However, the proportion of soy sauce, vinegar, sugar and other seasonings in the gravy is not very high. The same, and precisely because of this difference in proportions, a completely different taste is formed. This dish has a strong vinegar taste, is sour and spicy, and is very appetizing.

Vinegar chicken is a quick dish. After preparing the ingredients, it is quickly stir-fried over high heat. The whole process only takes a few minutes. It is a home-cooked quick stir-fry that is full of color, flavor, flavor and nutrition. It is perfect when the weather is getting colder. When the weather gets hotter, it can give your family members with poor appetite a good appetite!

Ingredients for vinegar chicken:

300 grams of chicken thighs, 50 grams of green peppers (lettuce is usually used in traditional methods), 15 grams of green onions, 30 grams of pickled peppers, 5 grams of garlic, ginger 5 grams, 1 tablespoon of cooking wine (15ml), appropriate amount of salt, 1.5 tablespoons of soy sauce (25ml), 1 gram of sugar, 1.5 tablespoons of vinegar (25ml), 40 grams of broth (use water if not available), 15 grams of wet starch, appropriate amount of oil < /p>

How to make vinegar chicken:

1. Use a sharp knife to cut the chicken legs lengthwise to expose the leg bones. Peel off the meat around the leg bones and cut the legs with the back of the knife. Break the bone in the middle, pull out the leg bone, unfold the boneless chicken leg meat, pat it loose with the back of a knife, cut it into small pieces, add half a tablespoon of soy sauce, 1 teaspoon of wet starch and a small amount of salt, mix well and marinate.

2. Remove seeds and tendons from green pepper and cut into diamond-shaped pieces. Take a bowl and mix cooking wine, salt, soy sauce, sugar, vinegar, broth, and wet starch into a sauce.

3. Mince the ginger and garlic, cut the green onions into sections, and chop the pickled peppers.

4. Heat the wok over high heat, pour in an appropriate amount of oil (a little more than usual for stir-frying), add the chicken and stir-fry until it changes color.

5. Add ginger, onion, garlic and pickled pepper and stir-fry until fragrant.

6. Add green pepper cubes and fry until raw.

7. Add the gravy and stir-fry evenly.

Tips for making:

1. For chicken, choose chicken leg meat, which tastes good. When handling the chicken legs, first use a sharp knife to cut the chicken legs lengthwise, as deep as the chicken legs. bone. Then peel off the meat around the chicken leg bone, break the chicken leg bone with the back of a knife, and then peel the whole chicken leg bone out. The place where the fascia is connected to the two ends of the chicken leg bone can be cut with a knife, so that the chicken leg bone can be easily peeled off. Then unfold the chicken leg meat with the chicken leg bones removed, pat it loose with the back of a knife, and then cut it into small pieces. This kind of chicken leg meat can be used to make many chicken-based dishes, such as Kung Pao Chicken, Fried Chicken, and Sichuan Pepper Chicken. wait.

2. Lettuce is usually used as side dishes for vinegar chicken. You can also choose other vegetables according to your own preferences and seasons, such as green peppers, bamboo shoots, cucumbers, etc. You can also add fungus, etc. to make it more nutritious. .

3. When making vinegar chicken, you must prepare all the ingredients and gravy in advance. When frying, stir-fry quickly on high heat and it will be done in one go.