Shandong Spicy Chicken

2024-07-16 03:00:07 8980

This is an authentic home cooked dish from Shandong region, with a simple and down-to-earth recipe just like Shandong people - large chunks of chicken, thick soy sauce, dried chili, fresh chili, red chili, green chili... Just add whatever you have, no need for oil, just simple stir frying and stewing, with a rich and delicious taste, and a spicy flavor to accompany the rice. Compared to the Sichuan style spicy chicken that has been dried over oil, it has a completely different flavor——

Details of ingredients

Fresh local chickenHalf a piece
Octagon1 piece
Cinnamon bark1 small piece
Light soy sauce2 tablespoons
Old smoking1 small spoon
Sweet Noodle Sauce1 tablespoon
Cooking wine2 tablespoons
edible oil2 tablespoons

Technique

difficultySimple
workmanshipStew
tasteSlightly spicy
timeHalf an hour

Steps to make Shandong Spicy Chicken

1. Material processing: Chop the chicken into palatable chunks; Cut scallions, ginger, and garlic into sections and slices; Clean dry red chili, star anise, and cinnamon thoroughly; Pepper cutting and rolling blade;
2. Put the chicken chunks in cold water, bring to a boil over medium heat, and remove any foam;
3. Remove the chicken chunks and rinse them clean with non hot water;
4. Heat up the wok and stir fry the scallions, ginger, and garlic in cool oil;
5. Add sweet bean sauce, dry red chili, star anise, cinnamon, and stir fry over low heat until fragrant;
6. Add chicken chunks and stir fry over high heat until the surface of the chicken chunks turns slightly yellow;
7. Add cooking wine and stir fry evenly;
8. Add soy sauce;;
9. Add dark soy sauce and stir fry until the chicken is colored
10. Add an appropriate amount of boiling water, almost enough to cover the chicken, bring to a boil over high heat, cover over low heat and simmer until the chicken is cooked to perfection;
11. Add green peppers and stir fry over high heat until the sauce thickens. That's it. (If you feel it's not salty, you can add an appropriate amount of salt)