1. A catty and a half of chicken (almost half a chicken, without head, neck, wings, claws, buttocks).
2. Cut the chicken into chunks about the size of a thumb, soak them in water and wash them two or three times, until almost no blood is visible.
3. 10 cm grows three or four green peppers, one and a half bell peppers or red bell peppers that are slightly smaller than a fist, one is the size of a thumb of old ginger, about 10 is the size of a half thumb of garlic, and two is the size of a thumb of pickled ginger , Pickled peppers are the size of four small thumbs, and two 30 cm long green onions (the green onion leaves are basically half each, not the thicker Beijing onion).
4. A spoon of 5 cm in diameter, a spoon of rice wine (the most suitable rice wine liquid in the lees), a spoon of soy sauce, knead and marinate for two or three minutes.
5. Cut green and red peppers into thumb-sized diamond-shaped pieces, smash the old ginger and cut into three or four sections, chop the pickled ginger and chop into rice grains, take 5 cm each of the green onion leaves and white onion, chop into half-centimeter-sized pieces, and cut the others into 2-3 cm Segment, lightly white and pat flat.
6. Add diced green onion, 1/3 to 1/2 spoon of 5 cm diameter soup spoon of bean paste, half thumb of soaked ginger and pickled pepper, and knead well.
7. Set aside (marinate before cutting the side dish, the side dish is cut, the meat is almost marinated).
8. About two spoons of rapeseed oil with a 10 cm diameter spoon, and a spoon of lard with a diameter of 5 cm heat 70% slightly smoked (you can also directly use supermarket-bought peanut oil, sunflower oil, blended rapeseed oil, etc.). If it is so high, there is no need to add lard for blending. I use my own rapeseed squeezed oil, which has a high concentration and needs to add lard to dilute the taste).
9. Add a 10 cm diameter soup spoon, half a spoonful of bean paste, anise anise (with eight petals), about 1/3 the size of a small finger from Shanna, and 1/2 the size of a small finger from cinnamon, and stir-fry for half a minute.
10. Add green onion, ginger garlic, pickled ginger and pickled peppers, about 20 peppercorns, 2 bay leaves, and stir-fry for about half a minute.
11. Add the chicken and stir fry for about two minutes, then about 2 scoops of soy sauce and rice wine each 5 cm in diameter.
12. Stir-fry for two minutes, until the meat changes color and tastes initially.
13. Add about 1.5 liters of water, cover and boil on high heat instead of medium heat for 10 to 15 minutes.
14. Add green peppers and stir fry for a minute or two to collect the juice initially.
15. Add red pepper and green onion leaves and stir fry for about two minutes.
16. Add 1/4 of the little finger with salt (not the heavy taste, it is recommended not to add salt), stir-fry for half a minute, turn off the heat and add half a thumb of chicken essence and stir well.
17. Pick up the pot and distribute it on each plate (the amount I made can fit a 20 cm diameter plate, two or three plates).
Tips:1. Choose local chicken, lean meat, wild meat will be firmer.
2. Braised in brown sauce, choose chickens that are three to four months old, the meat will be more tender, and it saves time and does not consume fire.
3. The braising time is not very long, so add a small amount of pickled ginger and bean curd soy sauce for pickling, which can initially taste and increase the fragrance.
4. Knead and marinate with rice wine and green onions, and the deodorizing effect will be more obvious.
5. Chongqing Sichuan Braised Chicken, Duck and Fish are commonly used in rapeseed oil, bean paste, pickled pepper and ginger, which are characteristic and fragrant.
6. This dish is fried with bean paste, pickled ginger, pickled pepper and soy sauce, so you don’t need to add salt when you cook.