Sichuan-style Big Plate Chicken

Method

1. 01

   Step 1

   Cut the chicken into pieces and blanch it with ginger, scallions, and cooking wine.

   

2. 02

   Step 2

   Blanch to remove blood and impurities, then drain and let cool.

   

3. 03

   Step 3

   Star anise, bay leaves, cinnamon, dried Sichuan peppercorns, and dried chili peppers are soaked in white wine.

   

4. 04

   Step 4

   Prepare ginger, scallions, and cilantro roots.

   

5. 05

   Step 5

   Cut green and red bell peppers and onions into chunks.

   

6. 06

   Step 6

   Cut the potatoes into chunks and soak them in water.

   

7. 07

   Step 7

   Caramelizing the sugar (using the leftovers, forgot to take a picture).

   

8. 08

   Step 8

   Stir-fry ginger, scallions, cilantro, spices, and fermented bean paste until fragrant.

   

9. 09

   Step 9

   Add the blanched chicken, season with caramel coloring and soy sauce, and stir-fry until fragrant.

   

10. 10

    Step 10

    Add fresh broth or water.

    

11. 11

    Step 11

    Bring to a boil, add potatoes, and cook over high heat. Season with chicken bouillon, pepper, and soy sauce.

    

12. 12

    Step 12

    Reduce the sauce until thickened, then add the side dishes.

    

13. 13

    Step 13

    Once cooked, plate and garnish with cilantro.