Chicken in Ginger Sauce

Chicken in Ginger Sauce

　　Prepared with ginger, scallions, dried chili peppers, Sichuan peppercorns, and pepper, this dish boasts an intense flavor with a lingering ginger aroma, a subtle tangy spiciness, and exceptionally delicious taste that leaves a delightful aftertaste.

Ingredients

500g cooked young rooster meat, 30g old ginger, 10g dried red chili peppers, 100g lard, 1g Sichuan peppercorns, 15g vinegar, 15g vinegar, 15g soy sauce, 2g Sichuan salt, 1.5g ground pepper, 1.5g MSG, 25g chopped scallions, 300g chicken stock, 15g cornstarch slurry

Cooking Method

1. Cut the cooked young rooster meat along the bone into about 3.5cm square pieces. Wash the old ginger, peel, and finely chop. Remove stems and seeds from the dried red chili peppers, then cut them into approximately 1cm segments.

2. Heat a wok over high heat, add the lard and heat until 70% hot. Add the chili segments, Sichuan peppercorns, and chopped ginger to stir-fry until fragrant. Add the chicken and stir-fry together. Add Sichuan salt, soy sauce, chicken stock, and pepper, and cook until tender and well-seasoned. Then add chopped scallions, MSG, and thicken with a cornstarch slurry. Stir in the vinegar, toss to combine, then transfer to a serving plate.