Authentic Sichuan pepper chicken recipe

We all know that people living in Sichuan and Chongqing like to eat spicy food. Even Sichuan girls are affectionately called spicy girls. This shows how much Sichuan people like to eat chili peppers. In fact, eating chili peppers can not only satisfy their taste requirements, but also eliminate moisture from the body. Sichuan’s more famous dish is Sichuan pepper chicken. So how to make authentic Sichuan pepper chicken?

It’s the weekend and everyone has some time, so I’ll bring you a delicious dish today. Advanced dishes for kitchen novices. If you want to improve your cooking skills, you still have to cook some hard dishes from time to time. The ingredients are a bit expensive, so it is recommended to watch it a few times before you start cooking.

Sichuan pepper chicken is strangely numbing, slightly spicy, and fragrant. The freshness and tenderness of the chicken are fully displayed in this mixed flavor. I believe that everyone who has eaten it will have an endless aftertaste for its spicy and refreshing taste.

Ingredients:

2 whole chicken legs, 3 Hangzhou peppers, half a red pepper, half a cucumber, 2 dried chilies, 1 bunch of Sichuan peppercorns, 50g Sichuan peppercorns, 1 scallion, 3 slices of ginger, some ice water, some cooking wine, 1 scallion, some salt, 15 ml soy sauce, 5 ml sesame oil

practice:

1. Add water to the soup pot, put in onion, ginger and peppercorns, put in the chicken legs, boil for 10 minutes, use chopsticks to test whether it is cooked, then turn off the heat and simmer for five minutes, soak in the ice water prepared in advance, so that the chicken skin can be firm

2. Prepare the sauce while cooking the chicken legs. I didn’t dare to make it too spicy, so I used Hangzhou peppers, which have a milder spiciness. Cut the Hangzhou pepper into circles, chop the red pepper, cut the dried chili into circles with scissors, put them in a bowl, add salt and marinate for a while to make them taste good.

3. Use a sharp knife to quickly cut the frozen chicken legs into small pieces. The knife technique here must be as sharp as a knife to cut the Gordian knot, otherwise it will not look good if it is chopped into pieces. Put the cut chicken legs on a plate and place a circle of cucumber slices on the bottom of the plate in advance.

4. Heat oil in a pan and pour into the bowl of peppercorns to stimulate the aroma of the peppercorns. Quickly pour the pepper oil into the green peppers you just prepared. There will be a crackling sound and the aroma will be released. Add mashed garlic and light soy sauce to season. The sauce is ready.

5. Pour the sauce on the chicken legs. You can add the chicken soup and light soy sauce used to cook the chicken legs. This dish will taste better with more soup. Sprinkle with chopped green onions and the delicious Sichuan pepper chicken is ready.