How to make Spicy Chicken Casserole ?

Dice 1 red onion and 5 green bell peppers, slice 20 fresh shiitake mushrooms, slice 1 celery, 16 dried red chili peppers and 1 green onion, shred 1 piece of ginger, and peel 5 cloves of garlic and set aside.

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Cut 6 pistol legs and 10 chicken wings into small pieces and put them into a bowl, add 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tsp of white pepper and mix well, marinate for about 10 minutes.

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In a flat pan, pour in a moderate amount of oil and fry the chicken until golden brown, then set aside.

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Deep plate pour oil to 6% heat, pour 1 handful of peppercorns, green onions, ginger, garlic and dry red chili pepper stir-fried, add two tablespoons of Pixian bean paste stirred out of red oil.

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Put in the chicken stir fry, pour in 2 tablespoons of soy sauce, 1 small spoon of old soy sauce, 1 small spoon of sugar and 1 tablespoon of sweet noodle sauce to continue to stir fry, and then pour in 1 bottle of beer in small portions (can be adjusted according to the actual situation), cook for 10 minutes on high heat.

*Note: If you have a regular wok, you can start directly from step 4 and stir-fry until the surface is golden brown when you add the chicken and stir-fry.

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Put in the chopped celery pieces, onion pieces and sliced mushrooms, cook over high heat for 5 minutes to reduce the juice, finally pour in the appropriate amount of green bell peppers, cover and simmer for 1 minute.

Garnish with cilantro, home version of chicken casserole is complete!

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