Pingshan Spicy Chicken

Pingshan Spicy Chicken

　　Pingshan Spicy Chicken

　　　Ingredients for Pingshan Spicy Chicken: Sanhuang chicken, cooking wine, chili powder, scallions, garlic, ginger, soy sauce, salt, sugar, vinegar.

　　Method:

　　1）

　　Wash the chicken and cut it into pieces. Just before the water comes to a boil, add the scallions, ginger, and cooking wine to the pot. Once boiling, add the chicken and cook for 10 minutes. Don’t cook it too long to keep the chicken tender.

　　2）Once cooked, immediately place the chicken in cold water, preferably ice water, to cool it down. This will make the skin fine, smooth, and crisp, and help it hold together better.

　　3）Wash the scallions, ginger, and garlic, then chop them finely. Heat a pan, pour in oil, and when it reaches about 60% heat, add the chopped scallions, ginger, and garlic. Stir-fry until fragrant, then turn off the heat. Pour the mixture over the chili powder. The oil that settles and drains after straining is your chili oil. (Note: If you don’t have a strainer, remove the scallions, ginger, and garlic first, then pour the oil over the chili powder.)

　　4）Take the chicken out of the ice water, drain it well, and cut it into small pieces. Arrange on a plate.

　　5）Mix the soy sauce, salt, sugar, vinegar, and two spoonfuls of chili oil. Stir well, then pour the mixture over the chicken. You can also add some cilantro, scallions, or sesame seeds according to your taste.