T/QLY 238-2024 Fashionable Qian Cuisine, Yellow Bean, Green Pepper Chicken

Scope

Main technical content: 6 Production Processes 6.1 Preliminary Processing 6.1.1 Select free-range male chickens, slaughter and clean them, then cut the bones into 3 cm square pieces. 6.1.2 Soak small yellow beans in water for 8 hours, rinse them clean, and drain the water. Fry them in oil until they become crispy, then drain the oil. 6.1.3 Wash green cayenne peppers and cut them into 0.5 cm-long pieces. 6.2 Processing 6.2.1 Place a wok over high heat, add 1,000 ml of cooking oil (actual consumption: 50 ml), and heat it to 70% of its boiling point (205–215 °C). Add the chicken pieces and stir-fry until the moisture evaporates. Drain the oil. 6.2.2 Add 150 ml of base oil to the wok, heat it, sauté ginger slices and garlic cloves, then add Sichuan peppercorns to release their aroma. Add the stir-fried chicken pieces and pour in fresh soup. Season with salt, sugar, spice powder, soy sauce, and cooking wine. Bring it to a boil, then simmer over low heat with the lid on until the chicken is tender. Add the fried small yellow beans and green cayenne pepper pieces, stir briefly, and turn up the heat to reduce the sauce to a thick consistency. Finally, add MSG, chicken essence, and pepper powder, pour in oil, transfer to a hotpot or pot, sprinkle with scallion slices, and serve immediately.

Development Information

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