How to stir-fry local chicken at farmhouse:

1. Wash the chicken and cut it into small pieces, sprinkle with salt, a spoonful of starch, and a small spoonful of white wine (to add flavor to the chicken, It will fall off the bones easily after stir-frying).

2. Put an appropriate amount of oil in the wok, twice as much as you usually use for cooking. Slowly stir-fry the dried chili peppers, Sichuan peppercorns, onions, and ginger over low heat until fragrant. Take it out when it turns bright red.

3. Heat the remaining chili oil in the pot. The amount of oil at this time should be enough to fry the chicken. When it is 50% hot, sauté the green onion and ginger slices until fragrant, add the chicken, and stir-fry over medium heat until the chicken turns white. At this time, take the chicken out and pour out the excess oil in the pot.

4. When the oil pan is heated until it is slightly smoking, quickly put down the fried dried chili peppers and chicken. After they are fully mixed, add salt, a spoonful of soy sauce for coloring, and half a spoonful of sugar, and stir-fry the chicken until it is fully mixed. Just well done.

Native chickens are also called grass chickens. They are generally raised in mountains and forests. They have high protein content and rich nutritional value. The meat is delicious and tastes tender but not greasy. In rural areas, almost every household keeps a few chickens, which are used to make various chicken feast dishes during holidays. Local chicken is different from ordinary chicken. The meat quality and taste are better than ordinary chicken, and it is loved by the public.

There are many ways to prepare native chicken. In rural areas, it is often used to make dishes such as plain-cut chicken, soy sauce chicken, braised chicken, and fried chicken. Each recipe has a different taste. It tastes tender, juicy and delicious. You won’t get tired of it if you eat it often.