Spicy Chicken Rice Noodles

1. Cut the chicken into small pieces and marinate with soy sauce, dark soy sauce, cooking wine, salt, chicken powder, and white sugar (refer to the ingredient list above for the amount). The flavor should be given in one go and no seasoning will be added later. I am using chicken leg meat that has been boneless and peeled from the supermarket, but the final amount of ingredients will still need to be adjusted according to your actual situation.

2. Prepare dried chili peppers (cut into large sections) and a moderate amount of Sichuan peppercorns. I don't really like Sichuan peppercorns, so I don't put too much in. A little garlic and ginger. Cabbage is used to cook rice noodles, and the vegetables and leaves should be separated.

3. Add cooking oil to the pot and heat it up to 7-8%. Fry the chicken leg meat over high heat for 8-9 minutes. Depending on the size of your chicken pieces, homemade chicken can be cut slightly larger because it will shrink after frying. If it is too small, it is not suitable.

4. Fry until the skin turns golden brown before serving.

5. Start over again, pour in an appropriate amount of base oil, add Sichuan peppercorns, garlic, and ginger, and stir fry over low heat for a few times. After the aroma is released, add chili peppers.

6. After stir frying the chili peppers a few times, add the chicken and stir fry over medium high heat. As you stir fry, you will find that the chili flavor becomes stronger and stronger. When the chili flavor is completely released, the chicken becomes darker, and the taste is similar to what you usually eat outside. When the chicken begins to have a slight burnt aroma, it can be taken out of the pot.

At this point, it is already a spicy chicken that can be eaten directly. People who like to eat chili peppers will also find that the chili inside is very crispy! It's delicious. You can also sprinkle a handful of fried peanuts and stir fry together! More flavorful.

8. While stir frying spicy chicken, start another pot and add an appropriate amount of oil. Slowly fry some dried chili peppers and garlic over low heat until fragrant. Then, add two tablespoons of Douban sauce and stir fry over high heat until the oil turns red. Next, add cabbage and stir fry a few times, add water, and when the water boils, add the rice noodles that have been soaked in water. (If your rice noodles have matured for a short time, add them later). After the rice noodles are cooked to 80% maturity, add the cabbage leaves. Once the cabbage leaves are soft, they can be taken out of the pot.

9. Pour the soup into a large bowl and add an appropriate amount of the spicy chicken that was just prepared. According to personal taste, cilantro can be added for seasoning.

10. In addition, sprinkle peanuts and accompany the sour and spicy radish (there is a tutorial earlier) to eat together! It's so delicious!!