Spicy Chicken Gristle
Gristle is cut from the legs and other body parts where bones are connected to a muscle. It has the lowest calories among all chicken cuts.
Ingredients
- 600g chicken gristle
- 20g dried chillies
- 5g Sichuan pepper
- 10g cooked white sesame seeds
- Soy sauce
- Dark soy sauce
- Salt
- Sugar
- Ginger
- Garlic
- Cooking wine
Directions
-
Begin by marinating the chicken gristle with a teaspoon of salt. Add a small spoon of sugar, a spoon of cooking wine, half of the chopped ginger, and mix well. Marinate for an hour. Prepare the remaining ingredients: chop the dried chillies, discard the excess pepper seeds, slice the ginger, and chop the garlic.
-
After marinating, heat a non-stick pan and place the chicken gristle in it without adding oil. Fry on medium-high heat until the gristle is cooked and releases its own oil. Add the ginger and garlic and stir-fry until the gristle is fully white. Drain most of the oil from the pan.
-
Put the pan back on the stove and add the dried chillies and Sichuan pepper. Fry for a few minutes, then add 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce. Stir-fry continuously until the gristle is browned. Add the cooked white sesame seeds and stir well.
Tips
- Coat the blanched chicken gristle in flour before frying to enhance the flavor.
- Fry the peanuts quickly and remove them from the heat before they turn yellow, otherwise they will become mushy from the residual heat.
- Use fresh chillies instead of dried chillies, as they can become mushy if fried for too long.
FAQs
What is Sichuan pepper（prickly ash）?
Sichuan pepper is a plant used in traditional Chinese medicine and cooking. It has a unique, numbing and tingling taste, and is often used in Sichuan cuisine.
