Health benefits
Cuttlefish: Nourishes yin
Sichuan peppercorns: Dehumidifies
Ingredients
Chicken ( One ) | Spicy ( 300g ) |
Cuttlefish ( 150g ) | Onion, ginger, garlic ( 15 grams each ) |
Chaotian Pepper ( 10 Rose ) | 15 grams of oil ( 10 grams ) |
Salt ( 8 grams ) | Sugar ( 6g ) |
Cooking wine ( 10g ) | Zanthoxylum bungeanum ( 3 grams ) |
Light soy sauce ( 6 grams ) | Thirteen Incense ( 3g ) |
Recipe for Xinjiang’s authentic secret large plate chicken
1. Always prepare the ingredients, cut the cuttlefish into cubes, chili peppers, onion and ginger, shred them, and mince the garlic.
2.Chop chicken into pieces.
3.Put oil and sugar into the pot, heat and stir.
4. When the oil foam disappears, add the chicken pieces and stir-fry quickly until it becomes coloured.Add cooking wine, light soy sauce, sugar, and salt.
5.Add water, ginger, Chaotian pepper, Sichuan peppercorns, and thirteen spices.
6. Cover and simmer for 15 minutes.
7. Adjust the heat to medium.
8. Add cuttlefish, when the soup is thick, add chili pepper, onion and garlic , stir-fry for a while, add chicken essence and take out the pan.
9. What a delicious Xinjiang chicken that is both delicious and delicious.
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