The Shanzhai version of Chongqing roast chicken is just as delicious, but it’s not so spicy. It’s more suitable for Cantonese’s eating habits.

Ingredients

500g chicken
200g mushroom
200g Pleurotus ostreatus
1 dried chili
15 Chinese prickly ash
1 piece of ginger
1 chive
1 garlic
1 teaspoon bean paste
30 ml vegetable oil

Directions

Step 1
Wash and chop the chicken

Step 2
Prepare a pot of water, chicken under cold water, heat, blanch to remove blood foam and impurities

Step 3
Take out the drain water and set aside. Smash the ginger, cut the onion and garlic into sections, and chop the dried pepper

Step 4
Stir fry chicken with oil and water

Step 5
Saute with ginger, garlic and green onion

Step 6
Next spoonful of bean paste, turn well

Step 7
Under the dry pepper, pepper, stir fry

Step 8
Turn ingredients around in a hot casserole, add hot water without chicken, cover and cook for 15 minutes

Step 9
Put in the mushroom

Step 10
Cooked mushroom can be