Ingredients:

· 600g black-boned chicken

· 200g green bamboo shoots

Seasonings:

· 30g pickled chili peppers

· 10ml fresh chili sauce

· Appropriate amount of salt

· 10g dried green Sichuan peppercorns

· 200ml high-quality soup stock

· 10ml Haoji Liquid Chicken Bouillon

· 5ml Haoji Sichuan Green Pepper Oil

· 200ml cooking oil

· Appropriate amount of water starch

Preparation Method:

1. Clean and cut the black-boned chicken into pieces. Season with salt and 5ml of Haoji Liquid Chicken Bouillon, then mix with water starch. Slice the green bamboo shoots, season with salt, drain, and place them at the bottom of the serving dish.

2. Heat 100ml of cooking oil in a pot. Add the chicken pieces and stir-fry quickly until evenly distributed. Add the high-quality soup stock and bring to a boil. Then add the pickled chili peppers, fresh chili sauce, 5ml of Haoji Liquid Chicken Bouillon, and Haoji Sichuan Green Pepper Oil. Bring to a boil and pour into the pot.

3. Heat the remaining cooking oil, add the dried green Sichuan peppercorns to release their aroma, and pour over the chicken pot. Serve immediately.

Characteristics:
The natural tenderness of the black-boned chicken is enhanced by the fresh and numbing flavors of Haoji Sichuan Green Pepper Oil and Haoji Liquid Chicken Bouillon. This dish is not only nourishing but also harmonious in taste, offering a unique flavor experience.