Home-style braised chicken chunks with chili is made as follows:

One, the preparation of materials: chicken thighs 3 about 500g, 2 green peppers, green onion 1 section, 2 slices of ginger, 3 cloves of garlic, cilantro 2 twigs, 1 tablespoon of soy sauce 2 tablespoons of cooking wine, half a teaspoon of salt, half a tablespoon of bean paste, half a tablespoon of soybean paste, icing sugar 5 grains, anise 1, 1 cinnamon 3cm, half a tablespoon of dark soy sauce, the oil in moderation

One. The specific production steps:

1, fresh chicken thighs 3, skin, cut off the excess fat on the chicken thighs, rinse with water.

2, chicken cut into pieces, rinse clean blood, drain and spare; green pepper cut roller blade block; green onion, cilantro cut section, garlic, ginger minced

3, drained chicken pieces with a spoonful of soy sauce, two spoons of cooking wine, half a teaspoon of salt marinade 20 minutes under the flavor.

4, the bottom of the pan with a moderate amount of oil, low heat fried rock candy.

5, stir-fry until the icing sugar becomes chicken blood red, dense small bubbles can be. Braised red should be stir-fried by the sugar color, you can also simply use the old soy sauce to adjust the color, but the color of the sugar color is more red and attractive, fried sugar color is not sweet, so do not have to be afraid of chicken sweet. Normally, you don't use a lot of sugar to stir-fry the color, so you use a little more dark soy sauce to match the color.

6, into the chicken pieces stir fry color, add half a spoonful of soy sauce to help color, stir fry until the chicken tightly into the ginger, garlic and anise cinnamon continue to stir fry, add half a spoonful of soybean paste half a spoonful of soybean paste, seasoning, two sauces are salty, be sure to taste salty to decide whether to put salt.

7, continue to stir fry 5-8 minutes in low heat chicken are basically cooked through, put the green onion and cilantro section (cilantro section depends on personal preference, right) stir fry a few flavor.

8, open high heat juice, because the whole process did not add water, so the water in the frying pan is thick juice, there is still a little juice when the green pepper into the stir-fry until raw.

9, out of the pan into a plate, with the fragrant rice, simply eat enough ah.