How to make spicy cumin chicken

A healthy diet can prolong a person’s life. So, how can we use “eating” to prolong our life? You still have to achieve it by yourself. Now, I will introduce the method of making spicy cumin chicken.

1. Chop the whole chicken leg with bones into small pieces (you can ask the chicken to help you chop it. I used the boneless ones left over from making popcorn chicken last time, but I think the ones with bones are still delicious), wash and drain the water, then marinate with a little cooking wine

2. Put a small amount of oil in the pan, put the peanuts in and fry until cooked.

3. Leave some oil in the pan, add the peppercorns and fry until they are fragrant (you can fry them a little to release their flavor), remove the peppercorns and leave them there.

4. Fry the cumin seeds in a pan, then add the chopped green onion and ginger, and stir-fry a tablespoon of Pixian bean paste until fragrant.

5. Add the marinated diced chicken and stir well, then add a teaspoon of sugar and a little soy sauce and stir fry.

6. Add water to the pot until it almost covers the diced chicken (don’t add too much water), cover the pot and simmer on low heat for five minutes (until you see there is almost no soup in the pot)

7. Open the lid and stir fry evenly. When the soup is all over the chicken, add the fried peanuts, a little MSG, and a little sesame oil and stir well.

What do you think? The spicy cumin chicken that I’m going to introduce to you today is simple and easy to follow. If you are interested, come and try it.