Saketo's original recipe "Beer-braised chicken"

Materials

・Chicken thighs with bones...3 pieces

・Peppers (green and red) - 5 to 6 in total

・Beer… 500ml

・1 tablespoon of bean paste

・Stir-frying oil…2 tablespoons

[Condiments]: 1/2 white onion

Ginger...1 piece

Garlic…3 cloves

Star anise...2 pieces

1 piece of cinnamon

Sichuan pepper...2 teaspoons

Dried chili peppers...appropriate amount (a few or as desired)

[Seasoning]: Soy sauce... appropriate amount (1 tablespoon or more to taste)

Shaoxing wine…2 tablespoons

Sugar…2 teaspoons

Procedure

1) Prepare the ingredients

・Cut the chicken into bite-sized pieces.

Add plenty of water and chicken to a wok and place over high heat. Once boiling, reduce heat to medium and skim off the scum.

Once boiling, reduce heat to medium and skim off the scum.

・Cut the peppers into 3cm long diamond shapes.

- Cut the white onion into thin diagonal slices and lightly crush the ginger and garlic with the flat side of a knife.

・Combine all the seasonings and mix well.

2) Stir-fry

Add frying oil and chili bean paste to a wok, place over low heat, and stir fry slowly.

Turn the heat to medium and add the seasonings to bring out the aroma, then add the chicken and stir fry.

3) Simmer

Once the chicken is coated with oil, add the seasonings, pour in the beer, cover, and turn the heat to high.

Once boiling, reduce heat to medium and simmer for 20 minutes.

4) Finishing

Remove the lid, turn the heat to high, and once about 1/3 of the liquid has evaporated, add the bell peppers and stir fry lightly.

Warm advice

・Cook the doubanjiang slowly over low heat

Because it burns easily.

・The finished product should still have some liquid left.

When you serve it in a bowl, make sure there is enough juice at the bottom so that it is clearly visible.