Braised Chicken

Method

1. 01

   Step 1

   Prepare a chicken, clean it thoroughly, and let it dry. Then prepare Sichuan peppercorns and salt for later use.

   

2. 02

   Step 2

   Heat a wok over a low flame until very hot. Add salt and Sichuan peppercorns (twice the amount of salt as peppercorns) and stir-fry over low heat until they turn slightly yellow. Set aside.

   

3. 03

   Step 3

   Place the stir-fried Sichuan peppercorn salt in a bowl, add dark soy sauce, light soy sauce, and oyster sauce as needed, and mix well. Rub the chicken with the mixture of Sichuan peppercorn salt and water twice.

   

4. 04

   Step 4

   Heat oil in a wok to 100 degrees Celsius. Add the coated chicken and fry until the skin blisters. Remove and set aside.

   

5. 05

   Step 5

   Take out a pressure cooker, pour in the remaining Sichuan peppercorn salt that was just used to coat the chicken, add two star anise and a piece of cinnamon, then cut the prepared garlic sprouts into long sections and place them at the bottom of the pot, making a thick layer. Add a little water, then put the chicken in, place it in the pressure cooker, and select the "beans and tendons" setting. Cook 40 minutes, then it's ready to serve.

   

6. 06

   Step 6

   This is the cooked chicken. It tastes pretty good. I don't know if you guys like this flavor.