sichuan chicken / ayam schezuan

SICHUAN CHICKEN WITH CHILI

ESTime: 40 minutes

4 chicken leg quarters (legs and thighs) --> 1/2 kg ayam
Salt
20 to 40 whole dried red chilies --> pake sekitar 20 kecil kecil banget, ga pedes, kecuali kemakan cabe ini :D
1 red bell pepper, seeded and finely chopped
1 tablespoon chopped garlic
2 tablespoons dry sherry --> ganti air lemon dikit aja
1/2 cup chicken stock --> ga pake, ganti aer aja
2 tablespoons soy sauce. --> soy sauce mereka asin, jadi kalo pake kecap manis tambahin garem dikit

1. Skin chicken, and cut skin into 1/2-inch pieces; set aside. Bone chicken, and cut meat into 1/2-inch pieces; set aside separately. --> kemaren ga pake minyak ayam dari kulit ayam ini, ganti pake olive oil aja, skip ke step 3

2. Turn heat under a wok or 10-inch skillet to medium-high and add chicken skin. Cook, stirring occasionally and adjusting heat so skin browns but does not burn, about 10 minutes. Sprinkle with salt, and remove to a bowl, using a slotted spoon.

3. Add chilies and cook, stirring occasionally, until they puff and darken, 3 or 4 minutes. Remove with a slotted spoon to a separate bowl. --> ati ati gosong tapi, ntar jadi ada paitnya

Add bell pepper and a pinch of salt and cook, stirring occasionally, until it browns, about 5 minutes. Remove and combine with chilies. Add as much chicken meat as will fit in one layer, and cook until browned on one side; season with salt. Stir and cook until browned; remove and repeat with remaining chicken.

4. Add garlic, followed by chicken, peppers and skin. Stir to combine, then add sherry, stock and soy sauce. Cook until mixture is saucy, about 3 minutes, then serve with white rice. Chilies should not be eaten.Yield: 4 servings.