Preparation: dried chili (first soaked in warm water for about 2 hours), ginger, garlic (ginger and garlic to prepare some more, part of a container with a pounding garlic, soaked chili, ginger, garlic together to the pounding, in Guizhou is called magnetism pepper, the other part of the fried chicken into), chicken (preferably rooster), salt, soy sauce, monosodium glutamate (MSG), cooking wine, oil, appropriate amount.

Method of production:

1. chicken cut into 3 cm square small pieces, ginger cut into 1 mm thick slices, garlic discernment with a knife to break two to three slices;

2, the frying pan with oil and burned to 8% heat, the chicken pieces to join the stir-frying to break the life of the container to be used.

3, the pot of oil poured to 7 layers of heat, pour ginger and garlic stir fry flavor into the magnetic poi chili, stir fry until the oil is red, pour into the stir-fried chicken, chili pepper evenly distributed in the chicken pieces sprinkled with wine, salt, soy sauce, chicken pieces basically into the taste of the monosodium glutamate and then turn evenly.

4, add broth or boiling water to basically submerge the chicken pieces, the pot with a lid and simmer over low heat to collect the juice can be up. If you want to stir-fry it, you can serve it on a plate. If you want to cook it in a hot pot, add more water and put some hot pot side dishes on it.

Note: 1. Magnetic chili peppers are indispensable, otherwise the unique flavor of this dish will be lost.

2. The chicken pieces must be stir-fried in the pot with a large fire and enough oil, and must be simmered with a low fire.