Spicy Chicken Cartilage | Chinese Food Recipe
Servings: 3
Calories: 1000kcal
Ingredients
- 400g chicken cartilage
- 1 green chili pepper
- 100g red pickled pepper
- 100g peanuts
- 1 piece pickled ginger
- 3 cloves of garlic
- Cooked sesame
- 5 dried chili peppers
- A small handful of dried peppercorns
- 2 tablespoons red bean paste
- Corn Starch
- Soy sauce
- Sugar
- Cooking wine
Instructions
- Prepare all ingredients.
- Add appropriate amount of water and cooking wine to the pot, pour chicken cartilage and boil water, and boil for two minutes.
- Green chili pepper and red pickled pepper are cut into small pieces. Pickled ginger and garlic cut into slices.
- After the chicken cartilage is boiled, add a little of salt, half a spoon of soy sauce and an appropriate amount of corn starch and mix well.
- Add oil to the pot and pour the peanuts. Deep-fry on medium and low heat until cracked and turn off the heat. Use the remaining temperature to make peanuts crispy.
- Leave the fried peanut oil in the pan and pour into chicken cartilage.
- Fry until the surface color turns yellow for later use.
- Add dried chili peppers and peppercorns.
- Add two spoons of red bean paste, pickled ginger and garlic, stir-fry evenly.
- Add green chili pepper slices and pickled pepper.
- Pour chicken cartilage and peanuts and stir-fry, add soy sauce and a little sugar.
- Add an appropriate amount of cooked white sesame.
Notes
The pickled peppers are salty. You can soak them in clean water to remove part of the acid and salty taste.