Brown ricechili stir-fryChicken thighIngredients:Three chicken thighs, 10-14 small chili peppers, a little pickled chili peppers in a bottle,Half an onion,A piece of ginger, two cloves of garlic, a handful of small Chinese parsley, wine peanutsA small bag of fried white sesame seeds,Seasonings: oil, salt, light soy sauce, dry starch, sugar, chicken essence,Ground black pepper.A small bag of stir-fried white sesame seedsSesame seedsA little.Oil, salt, old soy sauce, dry starch, sugar,monosodium glutamate,pepper powder.Food Network

Red chili peppersstir-fry chickenThe method for cooking chili-stir-fried chicken:

1. Remove the bone from the chicken thighs and cut them into small pieces. Season with 1/4 teaspoon of salt, two tablespoons of dry starch, a little ground black pepper, and a few drops of light soy sauce. Marinate for half an hour.

2. Cut the chili peppers into small circles, chop the pickled chili peppers (or leave them whole if you prefer less spiciness), peel the garlic, slice the onion and ginger, and cut the Chinese parsley diagonally; set aside.

3. Heat oil in a wok until it is six-tenths full, judging by whether your hand feels heat when held above the surface of the oil. Add the marinated chicken pieces, fry until golden brown, then remove and drain the excess oil.

4. Add a little oil to the wok, heat it up, add the ginger slices, garlic cloves, onion slices, stir-fry to release their fragrance, then add the chopped chili peppers, stir-fry for their spiciness, then add the fried chicken pieces, and season with half a teaspoon of salt, half a teaspoon of sugar, and half a teaspoon of light soy sauce. Quickly stir-fry over high heat, pour in a little water along the edge of the wok, stir-fry to allow the chicken to fully absorb the flavors, until the chicken exudes fragrance, add chicken essence, ground black pepper, sprinkle with Chinese parsley and wine peanuts, then toss with fried white sesame seeds. Then it can be removed from the heat.