Spicy chicken is a famous dish in Sichuan cuisine. It has a strong taste and is known as the rice killer. Some time ago, I made a hot pot with this spicy diced chicken. The taste is strong and the soup is rich. With some side dishes cooked together, it’s even more delicious. After eating the instant boiled dishes, I finally use this soup to cook some wonton stew or noodles. It’s delicious and my belly is almost bursting.

Ingredients

1 chicken leg
300g chicken breast
2 teaspoons salt
1 tablespoon soy sauce
1 teaspoon chicken essence
14g green onion
14g ginger
10g garlic
20 Chinese prickly ash
5 dried peppers
1 teaspoon cooking wine
1 tablespoon soy sauce
2 tbsp water starch
1 tablespoon bean paste
1.5 teaspoons sugar
2 red dates
5 tablespoons sesame paste
1 tbsp leek flower
10 medlar
1 shallot
1 piece of Sufu (spicy)

Directions

Step 1
Wash the drumstick and put it into the pot. Add 2 bowls of water. Add 5g scallion, 5g ginger slices, 10 wolfberry and 2 jujubes

Step 2
Bring to a boil over high heat, turn to low heat and cook for another hour before serving as the base of the soup

Step 3
Wash the chicken breast and cut it into 1.5cm square pieces. Marinate it with half teaspoon cooking wine, half teaspoon soy sauce and 2 tablespoon water starch; Heat the oil in the frying pan, add 5 grams of green onion, 5 grams of ginger, 6 grams of garlic slices, 20 Chinese prickly ash, 5 pieces of dry red pepper cut into oblique sections, and stir fry until fragrant

Step 4
Add 1 tablespoon Pixian Douban sauce and stir fry for about 2 minutes until the sauce turns red (I think Pixian Douban sauce must be stir fried for a while to be delicious); Pour in half a teaspoon of soy sauce, half a teaspoon of cooking wine and 1 teaspoon of sugar and stir well

Step 5
Put the chicken pieces in. Stir fry over low heat for about 1 minute until the chicken is tasty

Step 6
Pour in the chicken soup and bring it to a boil, then it can be used to rinse the dishes. (I didn't add salt to the bottom of the soup, because I need to dip the sauce in the end of the soup, which can be adjusted according to my own taste. If the taste is heavy, I can add a little salt to the bottom of the soup.)

Step 7
Put 2 teaspoons of salt into sesame paste, and then put in cold boiled water to boil the sesame paste (cold boiled water needs to be added a little bit, every time the sesame paste and water are completely integrated, then add the next time, if too much water is added at one time, it will cause the phenomenon of oil-water separation, and the sesame paste will become water sample, not sticky)

Step 8
After the sesame paste is boiled, add the bean curd and stir well, then add the leek flower and sugar and chicken essence   

Step 9
Finally put green onion, ginger, garlic and mix well