Stir-fried Chicken with Chili

Name: Stir-fried Chicken with Chili
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Whole chicken half; A handful of green and red peppers; Appropriate amount of star anise pepper; Scallion and ginger; Two shiitake mushrooms; Light soy sauce; Moderate amount of soy sauce; Garlic to taste; A little sugar; Amount of salt

by Ah 511

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I especially like to eat the chili fried chicken made by my mother. We also call it spicy chicken, but it is different from the spicy chicken that everyone knows.

Dad is a contradictory person. I like to eat chickens raised in my own house, but I hate the feeling of raising chickens in my yard.
When I was young, this dish was only eaten during the Mid-Autumn Festival and Spring Festival.
My mother would serve a small portion before putting the chili peppers, and give it to the younger brothers and sisters who are not too spicy. Now recalling that they were so greedy when they were young. The chili peppers grown in their own vegetable garden are super spicy and full. My mind clearly showed that I was so gluttonous, my nose and tears were so spicy, I was so sad, and then I ran to the yard water well and brought up the scene of cold water dong dong dong dong.

Thinking about it now, I can't help but laugh out loud

It’s been a long time since I returned, and some misses are beyond words and can’t be eased. However, for me, the simplest way of expression,
That is, go to the kitchen

Stir-fried Chicken with Chili

1. Choose 1.5-2 kilograms of chicken. It is recommended to wash it with local chicken or three yellow chicken and chop it into blocks of the same size. Wash it, prepare the green onion, ginger, garlic, and shiitake mushrooms.

2. Pour a little oil in the hot pan, add the pepper aniseed and stir fry until fragrant

3. Pour in the drained chicken pieces and stir fry

4. Stir fry until the meat tightens and changes color, I like to stir fry for a while

5. Transfer the fried chicken pieces to the side of the wok, add the chopped green onion ginger, shiitake mushroom slices and half of the crushed garlic

6. Stir fry until it tastes delicious, add cooking wine, light soy sauce, dark soy sauce in turn

7. Stir fry evenly

8. Add the fresh water that has just covered the chicken, cover with a lid, boil on high heat until boiling, then continue to simmer on medium heat for 15-20 minutes