Hunan Chicken

Units Scale

Half of a chicken
2 fresh long green peppers
2 fresh long red peppers
1/2 cup broccoli
1/2 cup baby corn
2 garlic cloves, sliced
1 inch root ginger, sliced
1 spring onion, white part sliced and green part chopped
1/2 tablespoon cornstarch
2 tablespoons water
3 dried pepper, cut into small sections or more as needed
1 teaspoon whole Sichuan peppercorn (optional) or as needed (If vegetables are added, reduce the amount please)
1 tablespoon vegetable cooking oil
2 teaspoons soy sauce
1/2 teaspoon sugar or as needed (adjust according to your taste)
1 teaspoon rice vinegar
1 tablespoon cooking wine
1 cup of chicken broth
Several drops of sesame oil
Some roasted sesame seeds for decoration

Cook Mode Prevent your screen from going dark

Wash the chicken in running water and then rinse in boiling water for around 2 minutes.
Transfer the chicken out and then get some fresh and clean water in a pot (just cover the chicken); bring all the content to a boiling and continue cooking for 8 minutes (the chicken should be 80% cooked).
Transfer the chicken out, cool down and cut into small chunks. Cut the broccoli and fresh peppers into small pieces. Mix the cornstarch with water to make the water starch.
Heat up cooking oil in wok; add dried red pepper sections, Sichuan peppercorns whole seeds to stir-fry for around 1 minute. And then add garlic, ginger and white part of spring onion to stir-fry until aroma.
Add chicken chunks and vegetables in. Pour in cooking wine, vinegar, sugar and soy sauce. Mix well.
Add around 1 cup of chicken stock in wok and simmer the chicken for around 3 minutes.
Pour the water starch and several drops of sesame oil in. Mix well and garnish some chopped spring onion and roasted sesame seed before serving.