Chicken leg meat

A whole one (the weight of the bone is about 1 kg)

old ginger

Medium, about 20 grams.

Small onion

3 pieces, about 15g.

Two tablespoons of soy sauce (soy sauce)

Two tablespoons vinegar (Zhenjiang balsamic vinegar)

sugar

Half a teaspoon

yellow rice wine

A spoonful

Sichuan pepper

20-25 capsules

A little salt, pepper and starch.

How to cook ginger chicken?

Chop ginger and onion, and set aside;

After the chicken leg is boned, sprinkle a small amount of salt and pepper on both sides of the meat and dry it for later use;

Heat the frying pan without oil, put down the chicken skin and fry it in the pan over medium heat. Fry until the chicken skin is slightly yellow and fragrant, turn over and continue to fry for half a minute. Turn up the fire a little and put the chicken in the yellow wine. After the yellow wine volatilizes, take out the chicken and cut it into chicken pieces with the size of the entrance for later use;

Stir-fry ginger in an oil pan, and add pepper when the ginger smells fragrant. Stir-fry slightly and add chicken pieces;

Add half a bowl of water until the water is half that of the chicken. Add sugar, cover and simmer.

Stew for about 7-8 minutes, remove the lid and add the onion.

On the other side, stir the vinegar and starch evenly. Pour into the pot and stir fry quickly. Get out of the pot!