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Course: Main
Chef: Yang Jie
Featuring: Meat Spicy


- 400g bone-in chicken leg, diced
- 100g dried chillies
- 40g Sichuan peppercorns
- 10g scallions
- 1l vegetable oil
- 50g rapeseed oil
- Ginger slices, to taste
- Garlic slices, to taste
- 10g Shaoxing wine
- 5g salt
- 5g MSG
- 3g white sugar
- Sesame oil, to taste
- Sichuan pepper oil, to taste
- Sesame seeds, to taste


1.Marinate the chicken with the Shaoxing wine, salt, and white sugar for 30
2.Heat the vegetable oil in a wok and deep fry the chicken until crisp.
3.Clean out the wok and then return to the heat with the rapeseed oil. Stir fry
the garlic, ginger, dried chillies, and Sichuan peppercorns until fragrant. Add the
chicken and season with Shaoxing wine and MSG. Sprinkle with scallions, sesame
seeds, sesame oil, and Sichuan pepper oil.



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