I. Ingredients

300 chicken breast, 50g lard, 0.5 tbsp soy sauce, 1 tbsp stock, 0.5 tbsp cooking wine, 2 green onions, 1 small piece of ginger, 6 cloves of garlic, moderate amount of balsamic vinegar, 1 tsp refined salt, 0.5 tsp sugar, 1 tsp monosodium glutamate.

Second, practice:

Wash and cut a piece of fresh chicken breast into diced meat of about the same size.

Marinate the diced chicken with salt and 1 tsp cooking wine for 15 minutes to taste.

Dry chili peppers cut into small pieces with scissors, and prepare ginger, garlic, green onion and peppercorns.

In a wok, add more oil and deep fry the marinated chicken until the skin is charred.

The bottom of the oil in the pot, net ginger, garlic, chili peppers into the bursting incense, then add the chicken, add 1 tablespoon of soy sauce, a little sugar, a pinch of salt and quickly stir-fry to add the right amount of chicken essence and green onions can be turned off the fire.

Spicy Chicken , special traditional dishes, belonging to the Sichuan cuisine, is a famous Jianghu style dishes in Sichuan East, because of the edge of the Glorious Mountain and so named. Dried chili pepper is not the main ingredient is like the main ingredient, fully embodies the jianghu chef "heavy hand" characteristics. After the Banguo Buyi chef carefully improved its taste is more characteristic, the color of the dish is brownish-red and oily, the texture is soft, spicy taste is strong. Salty, fresh and mellow, slightly sweet, is an unforgettable delicacy for diners.