The folk legend about the origin of “Taibai chicken” is as follows:
When Li Bai, the poet, was traveling in Wanxian County, he went to a friend’s house to have a drink one day. Half drunk, he went to the kitchen with a glass to propose a toast to the cook. During the toast, Li Bai accidentally spilled the wine into the dishes, and the cook would cook it into a table. After everyone ate, he praised it again and again. The chicken also felt a faint aroma of wine in its own mellow fragrance. Everyone said it was wonderful. The chef told the people the whole story, so he named the dish “Taibai chicken”. Nowadays, the improved chicken has been praised by the Empress Dowager. The taste of being loved by Shixian, now a taste will also make our descendants offer their knees
Home style delicacy, the original flavor of chicken and the charm of wine make the method simple and delicious.
Today I will share with you the production method of Taibai chicken for your reference
Participation activities:

Ingredients

1500g chicken leg
1 small piece of scallion
1 small piece of ginger
20 pepper
6 dried peppers
4 chili peppers
Four millet peppers
1 tablespoon raw soy sauce
1.5 tablespoons of soy sauce
1 tablespoon sugar
2 g salt
1 tablespoon oyster sauce
2 tablespoons Haoji spicy Sichuan juice
1 kehaoji chicken essence
2 tablespoons mash (rice wine)

Directions

Step 1
Wash chicken legs and set aside

Step 2
Chop the chicken leg into walnut pieces

Step 3
Cut green onion into small sections, slice ginger, dry pepper, millet spicy, and shredded pepper for standby

Step 4
Prepare mash (rice wine) for standby

Step 5
Heat the oil in a wok at 50% of the oil temperature and pour in chicken nuggets (to remove excess water)

Step 6
Deep fry until golden, remove and control the oil for standby

Step 7
When the oil temperature rises to 70%, put the chicken into it again and fry again. After frying again, take out the oil control for standby

Step 8
Leave the oil in the bottom of the pot and add pepper granules

Step 9
Stir fry with scallion and ginger

Step 10
Add chicken nuggets

Step 11
Add the side dish (I added the pepper earlier here. You can add the pepper after the juice is collected in the fire, so that the color of the finished dish is better and the pepper does not turn black)

Step 12
Add oyster sauce

Step 13
Add raw and old

Step 14
Add Haoji spicy Sichuan juice

Step 15
Add sugar

Step 16
Add mash (rice wine)

Step 17
Add a small half bowl of water and salt and heat to collect the juice

Step 18
When the soup is thick, add Haoji chicken essence, put it out of the pot and sprinkle with cooked sesame seeds

Step 19
Finally, the finished product picture, a classic of Sichuan cuisine - Taibai chicken, is completed! Thanks for watching