This is a spicy and authentic Sichuan dish. It’s made at home. I feel good and have an appetite.
Half a chicken
Proper amount of ginger
1 long green pepper
Appropriate amount of shallot
Right amount of Zanthoxylum bungeanum
Proper amount of dry pepper
Proper amount of white sesame
1 tsp rattan pepper oil
1 tsp sugar
Appropriate amount of chicken essence
4 red peppers
Step 1Boil the chicken in a cold water pot. Put the shallot, ginger and pepper in the pot. When the chicken can be easily put into the pot with chopsticks, it means that the chicken is cooked.
Step 2Pick out the chicken and soak it in cold water.
Step 3Let the chicken cool and cut into pieces.
Step 4Cut the red pepper and green pepper into circles and the green onion into sections.
Step 5To make red oil, put the dried chili noodles and sesame seeds into the bowl. Heat the oil and pour into the bowl. Mix well.
Step 6According to my preference, I use black fungus to match the vegetables. First, boil the fungus in chicken soup, and then soak it in cold water.
Step 7Keep the chicken soup.
Step 8Add red pepper, green pepper, scallion, sugar, rattan pepper oil, salt and chicken essence into the soup. When the soup is cold, add agaric and chicken, and then pour in red oil.