Name: Roast Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Soil rooster; 1 potato; 3 Dried red pepper segments; A handful pepper; A handful Sesame pepper; Some Green onions; Some ginger; Some Caoguo star anise; Some Green Red Pepper; Some Peanut oil; 2 spoons Pixian Doubanjiang; About one spoon Oyster sauce; Some salt; Some Soy sauce; Optional Bell pepper

Roast Chicken

by Yixiyue

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Rooster chicken is a famous dish in Sichuan and Chongqing, because the roosters in Bashu are called chickens.
The finished product is spicy and fragrant, the soup is red and bright, the chicken is tender and rotten, and the potatoes are soft and waxy. "

Roast Chicken

1. Cut potatoes into large pieces, and cut green and red peppers into two finger segments.

2. One tender rooster, cut off the butt.

3. Chop it into large pieces, wash away the blood, and roll over.

4. Wash and control water with warm water for later use.

5. Pepper and pepper, green onion, ginger, dried red pepper, star anise, grass fruit.

6. Heat an appropriate amount of oil in a pot, add two-thirds of the sesame pepper and dried red pepper to fry until fragrant. (Small fire, don't fry it) Put it out and set aside.

7. Put another oil in the pot to heat up.

8. Add the remaining seasonings of green onion and ginger to sauté.

9. Add the chicken nuggets and fry until the water vapor evaporates.

10. Two spoons of Pixian bean paste, oyster sauce.

11. Stir fry evenly.

12. Appropriate amount of water (or clear soup), salt, add a few bell peppers. Bring to a boil, turn to medium and low heat and simmer for 35 minutes. (Add enough water or clear soup at once)