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.
- 600g chicken gristle
- 20g dried chillies
- 5g Sichuan pepper
- 10g cooked white sesame seeds
- Soy sauce
- Dark soy sauce
- Cooking wine
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.
- 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.
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.