Cooked peanut 30g

Chicken legs 500g (about 3)

Zanthoxylum 3g

Dried peppers 15

Oyster sauce 15g

Soy sauce 15g

Cooking wine 20g

Black pepper 1g

Sugar 5g

Salt 2g

Balsamic vinegar 10g

Proper amount of oil

2 cloves of minced garlic

Starch 5g

One onion

3-5 mushrooms

Jiang Mo 10g

Sichuan style "kung pao chicken"?

Get all the materials ready.

Make a knife on the chicken leg, and stick the knife to the bone to cut off the meat.

Then cut into dices and cut as much as you like.

Soak mushrooms in warm water first, and be sure to soak them thoroughly because this dish doesn't need to be cooked for too long. If it is not soaked enough, it will not be soft. Cut it into dices.

Diced chicken, add salt, a little starch, pepper, cooking wine, a little sugar and a little soy sauce, mix well and marinate for a while.

Mix the juice in a bowl, pour in soy sauce, starch, balsamic vinegar, oyster sauce and sugar and mix well for later use.

Add an appropriate amount of oil to the pot, heat it, pour in the marinated diced chicken, spread it with chopsticks, and stir-fry until it is about eight-cooked. If it is not completely cooked, stir-fry it later.

Add Jiang Mo, minced garlic, dried peppers and prickly ash to stir-fry for fragrance.

Then add the diced chicken and diced mushrooms just now and stir well.

Pour in the prepared sauce and simmer until the juice is collected. At this time, you can taste the taste, adjust it according to your own taste, add some sugar to the salty, and add more salt to the sweet.

Add peanuts, stir well and serve.

Sprinkle chopped green onion after serving.

Tips