1 chicken leg, 100 grams each of red and yellow peppers, 2 green onions, 1 tablespoon each of chili oil and spicy bean paste, 1/4 teaspoon of salt, 1 teaspoon each of sugar and rice wine

Method

1. Wash the chicken legs, cut them into pieces, blanch them in boiling water, and take them out; wash the red and yellow peppers, remove the stems and seeds respectively, and cut them into pieces; wash the green onions. , remove the stems and seeds respectively, and cut into pieces; wash and mince the green onions.

2. Pour 2 tablespoons of oil into the pot and heat it up. Add the chicken legs and stir-fry quickly. Add the red pepper and yellow pepper, then add the seasonings and stir-fry until the flavor is absorbed.

750 grams of young rooster, 60 grams of green onions, 30 grams of garlic, 6 grams of salt, 8 grams of soy sauce, 2 grams of MSG, 50 grams of red oil, 8 grams of sugar, 5 grams of sesame oil, 10 grams of ginger, coriander.

Method

1. Kill the chicken, drain the blood, pluck the hair, remove the internal organs, and clean it. Put it in a pot of boiling water to scald it for a while, take it out and put it in a pot of boiling water with scallions and ginger cubes under it and cook.

2. Remove the cooked chicken legs, remove the big bones, chop into 2.5 cm wide and 4 cm long pieces, put them into a plate, cut the green onions into horse ears and green onions, and pat the garlic with a knife. Cut into rice grains and set aside.

3. Take a bowl and mix refined salt, soy sauce, monosodium glutamate, sugar, garlic, red oil and sesame oil, then add the scallions and scallions into the chicken pieces and mix well.

Key points of the process

1. When cooking the chicken, the heat should not be too high and the time should not be too long. Take it out as soon as it is cooked.

2. Use less soy sauce to keep the taste of this dish pure.

3. Covering it with coriander can reduce the greasiness, and the aroma of coriander will penetrate deep into the chicken, making it more delicious.