Stir-fried Chicken with Sichuan Pepper Home Recipe

Perilla is green,Sichuan pepper is brown. These two are different seasonings, perilla being spicy and Sichuan pepper numbing. Perilla has a fresher taste than Sichuan pepper. Spicy chicken with perilla, subtle yet assertive, slightly numbing, mildly spicy, and fresh, fully showcasing the freshness and tenderness of the chicken in this mixed flavor. Ingredients

　　Main ingredients Chicken legs

　　200g, salt 5g, perilla 50g, 3 slices of ginger, 2 spring onions,pepper powder 1g, red and green chili peppers in moderation,soy sauce 5ml, MSG 1g, cooking wine 5ml, ice water 500ml,Steps 1. Prepare the ingredients.2. Put cold water in a pot, add chicken legs, spring onions, and ginger; bring to a boil over high heat. 3. Add cooking wine, reduce to medium heat for 12 minutes, test if cooked with a toothpick, then turn off and let it sit for 8 minutes.4. Cut the green and red chili peppers. 5. Marinate the chili peppers with salt for some time to release the spiciness.

6. Heat oil in a pot.

7. Pour perilla into the hot oil, allowing it to release its aroma.

Then add the green and red chili peppers, about 100ml of chicken cooking water, salt, MSG, soy sauce,white pepper mixed well.

8. Slice the chicken and place it on a plate with the sauce.

Refrigerate for 2 to 3 hours, slightly more salty is better.

Tips

It's best to buy free-range chickens for firmer meat texture.

The seasonings should be stronger to avoid blandness.then add green peppers.add about 100ML of chicken cooking water, add salt, chicken essence, soy sauce, white pepper, and mix well.cut the chicken into strips and place them on a plate with the sauce poured over. let it refrigerate for 2 to 3 hours, slightly more salty.

8. cut the chicken into strips and place them on a plate with the sauce poured over.it's best to buy free-range chickens as they have firmer meat.

tip

preferably use free-range chickens as their meat is firmer.the seasonings should be more intense, otherwise, it won't taste good.