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Steamed Chicken with Pickled Chili and Shiitake

Versatile:

Authentic Chengdu flavor, sour, fresh and fragrant, featuring unique flavor with strong pickle note.

Numbing flavor:
Spicy flavor:

Versatile:

Based on local market preferences, this dish can be adapted to make variations like Stir-fried Frozen Squid and Sichuan Pepper Rabbit with Pickled Chili.

Product Involved

Chinese Sauerkraut Fish Seasoning (Classic Flavor)

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cooking steps

Main Ingredients & Seasoning

Chicken

500g

Pickled Chili and Sichuan Pepper Fish Seasoning

60g
Accessory Ingredients

Each of green onion sections and cilantro

5g

Each of ginger, garlic and leek onions

10g

Chili oil

50g

Each of sichuan peppercorn oil and Sesame oil

5g

Salad oil

50g

Water

500g

each of Pod pepper and Pickled chili

200g

Shiitake

200g
Preparation of Ingredients

1

Cut the chicken into pieces and briefly fry them for later use.

2

Cut shiitake into pieces and blanch them for later use.

3

Cut green onions into sections and chop cilantro for later use.
Cooking Steps

1

Put 50g salad oil in the pot, add pickled chili and stir-fry. Add chicken pieces and Pickled Chili and Sichuan Pepper Fish Seasoning and stir-fry.

2

Add water and shiitake, cook until done, thicken the sauce with cornstarch, and plate to serve, garnished with green onions and cilantro.