Chicken with Beef Aorta and Fresh Peppers
Marinated chicken and beef aorta are stir-fried over high heat, then braised with fresh chili peppers and chili paste until richly flavored.
Ingredients
Chicken (washed, cut into chunks, marinated with salt and cooking wine)
350 g
Beef aorta (washed, scored, sliced, marinated with salt and cooking wine)
150 g
Salt
to taste
Cooking oil
to taste
MSG
to taste
Dark soy sauce
to taste
Chili sauce
to taste
Cooking wine
to taste
Dried red chili peppers
to taste
Ginger slices
to taste
Scallion segments
to taste
Green peppers (washed, cut into segments)
to taste
Red chili peppers (washed, cut into segments)
to taste
Instructions
1
Step 1
Wash the chicken, cut it into chunks, and marinate with salt and cooking wine; wash the beef aorta, score it with a decorative cut, slice it, and marinate with salt and cooking wine; wash both the green and red chili peppers and cut them into segments.
2
Step 2
Heat cooking oil in a pan, add the chicken and beef aorta, and stir-fry until about 70% cooked, then remove and set aside.
3
Step 3
Reheat the oil in the pan, add dried red chili peppers, ginger slices, and scallion segments to bloom the fragrance, then remove them. Add the green and red chili peppers and stir-fry until fragrant, then return the chicken and beef aorta and stir-fry evenly to combine.
4
Step 4
Season with salt, dark soy sauce, and chili sauce, stir briefly, then pour in an appropriate amount of clear stock and bring to a boil over high heat. Reduce to low heat and simmer until the ingredients are cooked through and well-flavored. When the sauce is nearly dry, season with MSG, transfer to a serving bowl, and serve.
