Versatile:
Authentic Xinjiang flavor, spicy and fresh, hot and flavorful.
Xinjiang Saute Spicy Chicken
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Numbing flavor:
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Spicy flavor:
Versatile:
Based on local market preferences, this dish can be adapted to make variations like Fried Shrimp in Hot Spicy Sauce and Duck Blood in Chili Sauce.
cooking steps
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Main Ingredients & Seasoning
Chicken pieces
500g
Braised Chicken Seasoning
100g
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Accessory Ingredients
Water
1000g
Dried Sichuan peppercorn
2g
Dried chili
5g
Salad oil
100g
Each of green pepper and Onion
100g
Potato
500g
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Preparation of Ingredients
1
Cut the chicken and potatoes into pieces and fry them for later use.2
Chop the large green pepper and onions into pieces for later use. -
Cooking Steps
1
Add 100g salad oil into the pot, put in the dried chili sections and Sichuan peppercorn, and stir-fry until fragrant. Add Braised Chicken Seasoning, and stir-fry until fragrant.2
Put the chicken pieces into the pot and stir evenly, add water and cook thoroughly over low heat.3
Add potato pieces, season well, add green pepper and onion pieces. Place them on a plate, and sprinkle with cilantro to serve.
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