Simone
做法如下：
干红辣椒切段、葱切段、姜切大片、蒜切片或刀拍扁、鲜尖辣椒切成小段备用。
锅热后不放油，将剁好的桐巧禅鸡块放入锅内翻炒，直至将炒出的水紧干，鸡肉开始收缩，尚未炒糊。将紧干水的鸡块盛入菜盆备用。
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锅热后放入适量豆油（或色拉油），油热后将整花椒、干红辣椒放入锅内炝一下，确保不被炝糊。
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将鸡块倒入锅内翻炒数遍，部分鸡块开始冒油时，
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用酱油喷一下，酱油要多放，类似宽侍于烧红烧肉，
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鸡块上色之后喷适量醋，再翻炒一下，
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将葱、姜、蒜放入锅内再次翻炒几下（蒜留一半最后用）
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放入适量食盐也可以后面放，然后放入热水，
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以淹没鸡块为准，用大火烧，直到锅内水被基本收干，仅剩一点浓浓的菜汁为止。
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将鲜尖辣椒、剩下的蒜放入锅内，翻炒几下，以辣椒断生为准，放入适量味精，可不放，翻炒一下之后装盘，这就是小时候的味道。
