Waxiang Chicken is a delicacy of the Naxi people in Yunnan and has strong ethnic minority characteristics.

The locals make Waxiang chicken by killing the chicken, putting it in an earthen pot, and cooking it with fragrant wood until it is cooked.

This is the most primitive method. It is impossible to use wood to burn fire in cities.

After technological improvements, now everyone can make crispy and delicious Waxiang Chicken at home. I will share the recipe with you. Friends who are greedy, come and learn!

Ingredients: 3 chicken legs, onions, green peppers, red peppers, spicy millet, garlic, Sichuan peppercorns, chicken marinade and sauce, salt and vegetable oil.

Method: 1. Debone the chicken leg meat, cut it into small pieces, and soak it in water for a while to soak the blood.

2. Wash onions, green peppers and red peppers and cut into small pieces.

3. Cut the millet into rings and mince the garlic.

4. Marinate the chicken with Waxiang Chicken Marinade for half an hour.

5. Pour an appropriate amount of vegetable oil into the pot, add the chicken pieces when the oil is hot, fry until the chicken pieces are golden brown, remove and set aside.

6. Leave oil at the bottom of the pot, heat the oil and add minced garlic, pepper and millet, stir-fry until fragrant.

7. Add onions, green peppers and red peppers, stir-fry until fragrant, add Waxiang chicken sauce and stir-fry until fragrant.

8. Add the fried chicken pieces, stir-fry evenly, sprinkle with appropriate amount of salt, and stir-fry the chicken until cooked through.

The cooked Waxiang chicken exudes bursts of fragrance, which is very tempting.

One bite actually tasted very similar to the local Waxiang chicken of the Naxi ethnic group. It was so spicy and delicious that I even licked the food residue on the chopsticks. I really didn’t want to waste it at all.

Those who are greedy can make their own Waxiang Chicken to enjoy themselves.