Chicken: 1 whole
Sour pickled cabbage: 1 portion
Liquor: 1.5 tablespoons
Light Soy Sauce: 0.5 tablespoon Corn Starch: appropriate amount White Pepper Powder: 1g Cooking Wine: 0.5 tablespoon Salt: appropriate amount 1. Prepare a fresh chicken; free-range chicken is best, though in big cities it is as rare as a panda. Remove the internal organs and clean the feathers thoroughly. 2. Cut the whole chicken into slightly larger pieces, as they will shrink during cooking. After chopping, there will be blood foam. Rinse each piece individually with warm water and drain well.3. Add a small amount of light soy sauce, ground white pepper, cooking wine, a little cornstarch, and cooking oil.
4. Mix well and marinate for several minutes. 5. A few days ago, I suddenly craved sour cabbage fish. However, the vendor selling pickled cabbage at the local market appeared unhygienic, which deterred me. Eventually, I ordered some online. Surprisingly, the quality was satisfactory, with balanced sourness and saltiness, and the leaves remained intact without crumbling. 6. After opening the package, rinse the pickled cabbage with cold water. Cut the stems into slightly larger chunks. 7. The appearance is appealing, and the portion size is generous. 8. Additionally, I purchased Sichuan-style pickled lantern peppers. 9. For this dish, use a generous amount of garlic and ginger. Peel the garlic cloves and cut each in half. 10. Peel the ginger and slice it thinly. 11. Adding fresh Sichuan peppercorns enhances the aroma. If unavailable, they can be omitted. I also ordered them online when purchasing the pickled cabbage.12. Add a generous amount of oil to the pot. Stir-fry ginger, garlic, and Sichuan peppercorns until fragrant. (In fact, I used not only fresh Sichuan peppercorns but also dried ones from my mother’s hometown, which are incredibly aromatic.) 13. Add a small amount of dried chili pepper segments. 14. Add the marinated chicken pieces and stir-fry over high heat. You can stir-fry for a while to render the chicken fat. 15. Pour in an appropriate amount of Chinese liquor. I often add a bit of liquor when cooking meat dishes, as it removes any unpleasant smell and enhances the aroma. 16. Add an appropriate amount of hot water. Bring to a boil over high heat, then reduce to medium-low heat and let it simmer slowly. 17. When about two-thirds of the broth remains, add the chopped pickled vegetables. Stir evenly with chopsticks and continue simmering over low heat. 18. When about one-third of the broth remains and the kitchen is filled with aroma, add an appropriate amount of salt and chicken powder to season. 19. If you plan to stew it for serving, leave a bit more broth. 20. Scoop it out and place it into a large container.
21. Heat oil in another pan, add a small amount of dried chili peppers and Sichuan peppercorns, and stir-fry until fragrant. 22. Pour the just-fragrant chili and Sichuan peppercorn oil over the chicken, and the dish is complete. 23. This dish is truly appetizing and goes well with rice. Normally, I cannot finish a bowl of rice, but yesterday I even ate a bit more than one bowl. 24. If you wish to purchase pickled vegetables and Sichuan peppercorns, you can add my WeChat, and I will send you a private message. 25. After taking the photo, I stewed it and ate. When the weather gets colder, the whole family can gather around the table and enjoy such a pot of food—it is truly wonderful.
