![]() Take the chicken and marinade and add it to the skillet. ![]() Next, fry the 15 Sichuan peppercorns until they darken and you can smell the heat! Then, add 6-10 dry chili peppers and fry for 15 seconds. Once cooked, drain the peanuts and put them to the side to cool. Then, fry the peanuts (if they’re not already roasted). Mix the three with 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 2 tablespoons of white vinegar, and 2 teaspoons of brown sugar. Clean then chop the ginger, garlic, and green onions into small pieces. Mix well and let the chicken marinate for 20 minutes. Toss the diced chicken into the marinade. Mix ¼ tablespoon of salt, 2 tablespoons of Chinese cooking wine, and 2 tablespoons of cornstarch (dissolved in water previously).
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