This famous dish, which is popular in Sichuan and Chongqing, initially attracted me by its name. I always thought that it was cooked by a boss who specializes in chicken making, so it was called “cock”. After being laughed at by friends, I realized that the dialect in Chongqing used to call “cock” as “cock”. Winter is the season to eat casserole, hot can let people forget the cold, so today we eat chicken casserole


Half a chicken
1 onion
1 celery
1 lettuce
1 hot pepper
1 red pepper


Step 1
Wash the chopped chicken and put it into a bowl. Add some cooking wine

Step 2
Add 1 tablespoon of soy sauce

Step 3
Add 1 teaspoon chicken essence

Step 4
Add ginger slices, half green onion and garlic slices

Step 5
Mix well and marinate for more than half an hour

Step 6
Waiting time, ready to do hot oil, take the right amount of chili noodles into a small bowl

Step 7
Add 2 tbsp oil to the pan, heat and add the remaining onion, garlic and ginger

Step 8
After frying, pour the oil into the chili noodles, mix well and serve as red oil

Step 9
Add a little oil to the pan and heat it to 60%. Add chopped red pepper and Chinese prickly ash

Step 10
After the fragrance, add onion shreds and stir fry for a while

Step 11
Put the chicken pieces together with the pickled onion, ginger and garlic into the pot and stir fry constantly

Step 12
Add 1 tablespoon of soy sauce to the white chicken

Step 13
Add 1 tablespoon bean paste according to your taste

Step 14
Add a little more veteran

Step 15
Add some vinegar

Step 16
Finally, add 1 teaspoon sugar and continue to stir fry

Step 17
Stir fry until the skin turns bright yellow, add beer to 2 / 3 of the chicken

Step 18
Then add appropriate amount of homemade red oil according to personal taste, bring to a boil over high heat, and change to medium heat for 10 minutes

Step 19
Put the lettuce, celery and green pepper into the pot

Step 20
After mixing, continue to boil for 5 minutes