Geleshan

Spicy chicken cubes, a distinctive Han Chinese dish, belong to the Sichuan cuisine and are a well-known “river and lake” style dish from eastern Sichuan, named after Mount Geleshan. Dried chili peppers, though not the main ingredient, play a significant role, showcasing the characteristic heavy-handedness of river and lake chefs. After being refined by the chefs at Bagu Buyi, the dish's flavor has become even more unique, with a lustrous, reddish-brown color, tender and crispy texture, strong spicy and numbing taste. It is savory, fragrant, slightly sweet, and an unforgettable delicacy for those who try it.Complete Guide on How to Make Spicy Chicken Cubes: Recipe OneIngredients: 250g boneless chicken breast, 50g water chestnuts, 15g pickled red chilies, 1 egg, an appropriate amount of starch.Seasonings: 50g lard, 0.5 tbsp soy sauce, 1 tbsp chicken broth, 0.5 tbsp cooking wine, 2 green onions, 1 small piece of ginger, 6 cloves of garlic, an appropriate amount of vinegar, 1 tsp salt, 0.5 tsp sugar, 1 tsp monosodium glutamate (MSG).1. Remove the tendons and membranes from the boneless chicken breast, wash and cut into cubes, then mix with salt, soy sauce, cooking wine, and MSG for marination.2. Peel and cut the water chestnuts into…