Operation method

01

Cut the chicken into about 3 cm chicken pieces and put it into a plate. The chicken must be of uniform size, too big is not easy to taste, too small will be fried old.

02

Add a pinch of salt and pepper to the chicken.

03

Add the oil to the pan, heat it up and pour in the chicken.

04

When the chicken is sautéed until the surface is golden brown, add the stock (without stock, water will do), let the stock not over the chicken, and cover the pan with a lid.

05

Wait until the broth is basically dried up, fish out the chicken and set aside on a plate. This is to allow the chicken to cook ahead of time and reduce the frying time, the chicken will be more tender.

06

Add oil to the wok, then add minced garlic, peppercorns, ginger and bean paste in turn, and stir-fry to bring out the flavor.

07

Pour in the chicken and stir-fry for 2 minutes to fully flavor the chicken.

08

Add a good pinch of salt and stir-fry the chicken again.

09

Rise the pan and plate, sprinkle with green onion knots, the fragrant fried chicken is ready.