1 chicken, 100g dried chili peppers, 2 large pieces of ginger, 10 cloves of garlic, 2 teaspoons of rice wine (10ml), 2 teaspoons of dark soy sauce (10ml), 1 teaspoon of salt (5g), 50ml of oil, 300ml of water

How to do it

Put the pot into the appropriate amount of hot water, high heat to boil and then dry chili peppers into the large fire, high heat and then turn to a small fire with a cover Simmer for 10 minutes, then fish out and drain for use.

Slaughter the chicken, chop off the feet and claws and head, and then chopped into 2cm size of bone meat.

Peel 1 piece of ginger, crack it, and cut it into chunks. Slice another piece of ginger. Take 5 more cloves of one-head garlic and crack them.

Put the chunks of ginger, the chili and the crushed garlic in a blender and puree the chili.

Heat the oil in a medium saucepan over medium heat, add the chili peppers when it reaches 50 percent of the heat, and simmer slowly over low heat for 5 minutes, stirring constantly, until the oil is red and bright, that is, the patty cake chili peppers are made.

Put the chicken into the pot, turn the heat to high and fry the water, then mix in the rice wine, soy sauce, salt, ginger, water and the remaining 5 cloves of garlic, high heat to a boil, then turn the heat to low and cook slowly for 60 minutes, and stirring a few times so that it is evenly heated.

Finally, wait until the water dries up and the chili is sticky and clinging to the chicken pieces.