Xinjiang pepper sesame chicken is a very famous Xinjiang dish, and its unique taste and aroma are loved by people. Here's how to make Xinjiang pepper sesame chicken::
Required Materials:
Three yellow chickens. Onions.
Spring onion. Line pepper. Sesame oil. Salt.
Sichuan peppercorns. Peppercorns.
Old ginger. Aniseed.
Bayberry. Grass fruit.
Cinnamon. Chili pepper.
Sichuan pepper powder. Jujube.
Angelica dahurica. 
Step 1
Wash the chicken, spread evenly with peppercorn powder and salt and let it sit for 30 minutes.
Pour half a pot of water into the pot, put in peppercorns, peppercorns, angelica, grass fruits, red dates, bay leaves, star anise, cinnamon, green onions, ginger and boil to make it fragrant.
Cook the chicken and gently rub the chicken with chopsticks.
Soak the peppers until soft, drain them, pinch the green onions slightly, and break them into small pieces for preparation.
When the chicken is cooked, take it out and set aside to cool, skim the chicken broth while it is hot and pour it into the prepared green onion pepper bowl, this step can ensure that the green onions are flavorful.
Add salt and pepper oil to taste. Since the chicken is salted once in advance, this step must be put while tasting. Sichuan pepper oil must be put a lot. It is recommended to use Hanyuan Gong pepper, but other pepper oils can be used. Because the chicken broth has been put in and there is no more chicken essence added.
Shred the onion and tear the chicken into small pieces.
Stir well, and if you like to eat spicy pepper chicken, you can pour in some red oil to taste.