Dry jumping chicken is a relatively common special delicacy. Because it tastes delicious and is easier to digest and absorb, many people like it. Children can also eat it. How to make dry jumping chicken There are many kinds, but the key is that when choosing chili peppers, you need to choose red dried chilies, which will be more flavorful and taste better

Detailed introduction to the preparation method of dry chicken

Raw materials

1 chicken, 5 green peppers, 15-20 cloves of garlic, 5-8 dry red peppers, 2 pieces of cinnamon, and 1/2 piece of ginger.

Seasonings

Blended oil, lard, 3 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of bean paste, Sichuan peppercorns, salt, and chicken essence.

Method

1. Cut the chicken into small pieces and marinate with cooking wine, salt, pepper and ginger for 2 hours.

2. Cut the green pepper into small cubes, cut the dry red pepper into sections, and dice the ginger.

3. Pour a medium amount of oil into a cold pot, add 2 tablespoons of lard, dry chili segments, ginger, cinnamon, Sichuan peppercorns, and 1/2 amount of garlic cloves.

4. Turn up the heat and stir-fry the seasoning until fragrant, add the marinated chicken pieces and marinade and stir-fry together, add the bean paste, a small amount of salt and dark soy sauce, stir-fry frequently over medium heat, keep stirring. Saute for 20-25 minutes, adding the remaining 1/2 garlic clove halfway through, but no water. When the chicken pieces are basically cooked, add diced green pepper and chicken essence and stir-fry for a few minutes and it's ready!