When seeing the word "chili", people will think that is a Sichuan cuisine. Seasonings used in this dish are similar to spicy fish, but the flavor of these dishes is totally different due to the different ingredients. If the fish tastes spicy because of absorbing the spicy flavor, the chicken will be tasted as the blending fragrance of chicken and the spicy flavor.
[Main Ingredient] 2lb chicken, 80 pieces of dry chili, 1 tbsp peppercorn
[Key Seasonings] 8 pieces of garlic, 4 slices of ginger, 1 1/2tsp salt, 2tsp cooking wine, 1tsp dark soy sauce, 1/3cup oil
[Water Amount] 3 Gemside cups (including liquid seasonings, e.g. dark soy sauce, etc.)
- Pour the hot water over the chicken for 3min and cut it into 1inch pieces.
- Crush the garlic and cut chili with scissors.
- Put cooking oil, half of the chili and other condiments, then put in prepared chicken, another half of the chili and water in the pot.
- Close the lid and turn on the automatic cooking function by pressing [ASR·Chicken] key on the panel. The cooking procedure will be performed automatically.
- After finishing cooking, evenly stir the ingredients in the pot before serving.
- Do not blanch the chicken directly, just pour the hot water over the chicken.
- Cut the chill will release the full body of the taste.
- No need to put green onion or star anise to avoid breaking the spicy taste.
- It will taste better when eating in cold dish.