Main ingredient: 1 tender chicken.

Accessories: peppercorns moderate, dashi moderate, cinnamon moderate, coriander moderate, soy sauce moderate, vinegar moderate, sugar moderate, salt moderate, ice water moderate, small red chili moderate, small onion moderate, cooking wine moderate, green onion moderate, ginger moderate, dry red pepper powder moderate, oil moderate, sesame moderate, garlic moderate.

1, tender chicken a clean, remove the tip of the chicken; ginger slices, scallions knot.

2, the chicken cold water into the pot, water boiling skimming foam, add wine, onion and ginger, half of the big material, a few peppercorns with a lid and boil 15 minutes, turn off the fire and then simmer for 10 minutes.

3, will be cooked chicken all immersed in ice water, to be completely cooled out, dry, the surface can be brushed with a layer of sesame oil.

4, prepare red oil: put red chili powder, sesame seeds and salt in a bowl.

5, add the right amount of oil in the pot, put a little onion, ginger, garlic, cinnamon, coriander, pepper, daikon heating over low heat until fragrant.

6, then use a slotted spoon to fish out the ingredients, rinse the oil into the chili bowl, and then cover the bowl with a saucer to simmer.

7: Mix garlic, soy sauce, vinegar, sugar, salt, red oil and a small amount of chicken broth into a sauce.

8, the whole chicken into two halves, and then chopped into strips, neatly yard in the dish.

9: Pour the sauce over the chicken and sprinkle a few green onions and red bell peppers on top.