Chongqing Spicy Chicken

Cut the rooster into small pieces and blanch them for later use.

Add rapeseed oil to a hot pan, and when the oil reaches 180 degrees, add the chicken pieces and fry on high heat to remove the moisture, frying until the outer skin turns golden, then take them out and set aside.

Heat the pan and add canola oil, then put in ginger slices, sections of green onion, onion slices, star anise, and sections of cilantro. Fry slowly over low heat until the various spices turn golden, then remove the spices, leaving the refined aromatic oil in the pan for later use.

Add dried chili peppers and dried Sichuan peppercorns to sesame oil and stir-fry over low heat until fragrant.

Pour in the previously fried chicken pieces, light soy sauce, aged vinegar, white sugar, pepper, and salt, and stir-fry. Add a bowl of water and simmer on low heat for 5 minutes.

Add MSG, chicken bouillon, Sichuan pepper oil, and sesame oil for seasoning, sprinkle with white sesame seeds, and it can be plated and served.