Sour and Spicy Dongan Chicken
1.
A freshly slaughtered tender chicken. After washing, the head, neck and feet are cut off, the chicken is left alone, and the others are placed in a clay pot.
2.
Add appropriate amount of water to the clay pot, add 1 piece of smashed ginger, add a little cooking wine and green onion knots after it is boiled over high heat, skim the foam, turn to low heat and cover for 40 minutes
3.
Without oil in the wok, sauté the peppercorns on low heat, let it cool, mash it, and set a plate for later
4.
Remove the seeds of the green and red pepper and cut into pieces, wipe the dried red pepper with kitchen paper and sprinkle into sections, remove the seeds
5.
Soak the black fungus in advance, wash and tear the small flowers, cut the green onion into sections, slice the ginger, all the ingredients are ready
6.
After 40 minutes (there is a bit of broth in the claypot, just hot chicken). Turn on high heat, put the light chicken in the pot, cover it, turn to low heat, keep the water in a boiling state, and blanch it for about 12 to 15 minutes to remove
7.
Cut the chicken into pieces according to your favorite size (except for the wings and legs, I didn’t cut the skeleton directly), cut the meat off the whole piece and cut into pieces. Throw the chicken skeleton back into the clay pot and continue to simmer for about 1 hour to become fragrant. Chicken soup
8.
From the pan, when the oil is 70% hot, add the green onion and ginger until fragrant. Turn to medium heat and add the dried red pepper, green and red pepper pieces and black fungus, and stir fry for about 1 minute
9.
Turn to high heat, add chicken nuggets and stir fry for about 2 minutes, add 1 tablespoon of cooking wine, then add minced peppercorns and stir evenly
10.
Add 1 teaspoon of salt, 1 teaspoon of sugar and 1 tablespoon of balsamic vinegar, stir fry for about 1 minute, add an appropriate amount of raw chicken broth, cover and simmer for about 2 minutes, open the lid and stir-fry on high heat to collect the juice
