Braised Spicy Chicken with Brown Sauce

1. Prepare 2 large chicken legs and soak them in water for 10 minutes. Rinse thoroughly with running water.

2. Put the washed chicken chunks into a cold water pot and add cooking wine, scallions, chili peppers, Sichuan peppers, and ginger.

3. After boiling the water, remove the floating foam from the top with a spoon, and cook the chicken chunks for 10 minutes. Remove and set aside.

4. Boiled chicken chunks.

5. Prepare 30 red chili peppers, 20 Sichuan peppers, 3 star anise, 1 scallion, 5 garlic, and 1 piece of ginger.

6. Cut scallions into slices, ginger into slices, and garlic into slices.

7. Pour oil into the pot, add white sugar and stir until bubbles appear.

8. Pour in the chicken chunks and stir fry evenly. Add 1 spoonful of dark soy sauce, 2 spoonfuls of light soy sauce, and 1 spoonful of cooking wine to stir fry.

9. Add chili peppers, garlic, ginger, star anise, and scallions and stir fry evenly.

10. Pour in boiling water and start stewing chicken chunks. When half of the water is received, add salt and simmer for another 10 minutes with pepper and a little chicken essence.

11. Finished picture of spicy chicken chunks.