Sichuan Spicy Chicken 口水鸡

Ingredients

• 7 chicken drums, deboned 7个鸡腿，去骨
• 7 slices of gingers 7片生姜
• 2 tablespoons shaoxing rice wine 2汤匙绍兴酒
• 1 spring onion,finely chopped 1根葱，切成葱花
• Sauce:
• 2 teaspoons oil 2茶匙油
• 1 teaspoon blackbean,finely chopped 豆豉1茶匙，切碎
• 3 slices of gingers, finely chopped 3片姜，剁成姜蓉
• 2 cloves of garlic 2瓣蒜，压成蒜蓉
• sichuan pepercorn, crushed 花椒， 压碎
• 3 tablespoon light soy sauce 3大匙生抽
• 1 teaspoon rice venegar 1茶匙醋
• 1 tablespoon sugar 1汤匙糖
• 1 teaspoon sesame oil 1茶匙麻油
• 1 tablespoon sesame paste 1汤匙芝麻酱
• 1 tablespoon chilli sauce 1汤匙老干妈辣椒酱
• 3 tablespoon chicken stock 3大勺鸡汤
  

How to Cook

1. Debone chicken drums. Place the chicken in a big dish with rice wine and ginger. Steam over high heat for 10 minutes.
   鸡腿去骨后放在盘子里，加姜片和料酒后用大火蒸10分钟左右。
2. After chicken cool down, slice into pieces and put in a dish.
   待鸡稍冷后，斩块装盘。
3. Heat the wok with oil, add black bean, ginger and garlic. Stir until fragrant. Add chicken stock and rest of ingredients. Well blended.
   锅里加2大匙油，油热后加豆豉碎，姜蓉和蒜蓉爆香，放入一小碗。加入三大匙蒸鸡的原汤，和其余调料，搅拌均匀。
4. Pour sauce onto chicken. Sprinkle with spring onion.
   将做好的调料淋在鸡块上。上面洒上葱花。