Bandit chicken is the name of the dish.

Xiangxi Bandit Chicken is developed based on the dishes from the Xiangjiang River Basin, Dongting Lake area and the mountainous area of ????Western Hunan. It is characterized by a wide range of ingredients, heavy oil and rich color, mostly using chili and smoked wax as raw materials, and the taste focuses on freshness and freshness.

Hot and sour, soft and tender.

Ingredients: half chicken, 2 carrots, 1 red pepper, optional coriander, 1 green onion, 5 grams of ginger, 5-8 dried red peppers, a handful of peppercorns, two star anise, a piece of cinnamon, and a small amount of fennel.

1 tablespoon of vegetable oil, 1 tablespoon of cooking wine, 2 tablespoons of bean paste, 1 can of beer, 1 tablespoon of dark soy sauce, 1-2 tablespoons of light soy sauce, 1 teaspoon of vinegar, 1 teaspoon of sugar, and salt.

Cuisine: Hunan cuisine Production process: 1: Marinate the chicken pieces in cooking wine for a few minutes to remove the fishy smell.

2: Put cold water in the pot, put the chicken in and drain it to remove the blood. After the water boils, take it out and set aside.

3: Cut the carrots into hob pieces, cut the red peppers into eye slices, and cut the coriander into sections.

4: Slice green onions, cut ginger into small strips, and cut dried chilies into sections.

5: Add oil to the pan and sauté the shallots, ginger, dried pepper segments, Sichuan peppercorns, star anise, cinnamon and cumin over medium-low heat.

6: Add bean paste and chicken pieces and stir-fry for a few minutes.

7: Add beer, dark soy sauce, light soy sauce, sugar, and salt, cover the pot over medium-low heat and simmer for 45 minutes.

8: Add carrots and continue to simmer for about 20 minutes.

9: When the soup is almost dry, add red pepper slices and coriander segments, mix well and turn off the heat.