Editor: Chinese Food Network Mobile site
1. Cut the chicken into 3 cm square pieces and wash in clear water to drain and set aside.
2. Heat the wok to about 70% hot, add cooking oil, and place the chicken pieces in, ensuring there is enough oil to cover them. Fry until the skin turns golden yellow, then remove.
3. Pour out any excess oil from the wok, add scallions,ginger, garlic, driedcumin seeds, and driedchili peppers(pointed red chili), stir-fry until fragrant, then add the chicken pieces.Subsequently adddoubanjiangsauce, wine,soy sauce, salt, sugar, and color it. Add an appropriate amount of broth.
4. Cover with a lid and cook over high heat until boiling, then switch to low heat and simmer for about 1 hour, garnish withcorianderbefore serving.
1. The amount of dried chili peppers and cumin seeds should be according to personal preference; they must not be excessive or breakouts will occur on the face.
2. Use plenty of oil,chicken meatwill remain tender.
3. You can add driedbamboo shoots, driedlong beansor chestnuts.Chinese chestnuts.
