1. Cut the chicken into small pieces and marinate it with salt and cooking wine for a while. 2. Put the chicken pieces into the oil pan and fry until the outside becomes dark yellow. Remove and set aside. 3. Place in the pan. Heat the oil, add ginger and garlic and stir-fry until fragrant

4. Pour in dried chili peppers and Sichuan peppercorns, stir-fry until the smell starts to pungent. 5. Pour in the fried chicken pieces and stir-fry until the chicken pieces are evenly distributed. Distribute it among the chili peppers, then add the green onions, chicken essence, and sugar, stir-fry well and then take it out of the pot

The net weight of the bamboo shoot chicken is 1 kilogram, and 200 grams of steamed magnolia slices (winter bamboo shoots are also acceptable).

Ingredients

150g soy sauce, 6g refined salt, 50g sugar, 50g cooking wine, 4g MSG, 40g water starch, 40g each onion and ginger, 2kg vegetable oil, Appropriate amount of bean paste and ten peppercorns (actual consumption: 160 grams).

Production process

1) Wash the bamboo shoots and chicken, chop into 2.5 cm square pieces; slice the magnolia slices; cut the green onion into sections; slice the ginger.

2) Put the oil into the pot and heat it until it is cooked. Put the chicken pieces in a pot, add a little soy sauce to mix well, fry them in the pot until golden brown, take them out and drain the oil.

3) Take another pot, add a little oil, heat it, add green onions and ginger slices, then add water, soy sauce, cooking wine, refined salt, sugar, monosodium glutamate, steamed magnolia slices, and chicken nuggets. After boiling the pot, skim off the foam, turn to low heat, and cook for ten minutes. When half of the soup is burned and the chicken is tender, turn to high heat, remove the onion and ginger, thicken the sauce with water starch, pour in oil and serve. ?[1]?

Method 2

Making Points

When frying the chicken nuggets, the oil should be hotter and the chicken nuggets should be fried until the surface becomes hard. Take it out when necessary. Therefore, this dish uses small chickens, so the stewing time should not be too long to avoid overcooking. In addition, you must control the heat. When the chicken pieces are almost rotten, turn to high heat immediately to absorb the juice. Don't wait until the chicken pieces are rotten. There is still a lot of soup, so the chicken pieces will have no flavor. Ingredients: 500 grams of chicken

Seasoning: 50 grams of soy sauce, 60 grams of white sugar, 5 grams of salt, 5 grams of sweet noodle sauce, 10 grams of green onions, 10 grams of ginger, 10 grams of cooking wine, 10 grams of five-spice powder, 1 gram of vegetable oil, 50 grams of vegetable oil, appropriate amount of each.

1. Wash the chicken pieces and drain them, pour them into a basin, add onions, ginger, cooking wine, five-spice powder, sweet noodle sauce and salt, mix well, marinate for 30 minutes, remove them and drain them, and add them piece by piece. Fry in 60% hot oil pan until deep yellow and take out.

2. Put a little oil in the wok, heat it up and pour in sugar, soy sauce, salt, cooking wine, green onions, ginger and an appropriate amount of water. After boiling, skim off the foam, add in and fry. After the soup boils, simmer over low heat until 1) Wash the chicken with bamboo shoots and chop into 2.5 cm square pieces; slice the magnolia slices; cut the green onions into sections; slice the ginger.