Steamed Chicken with Chili Sauce(kou shui ji )

Steamed Chicken with Chili Sauce

Introduction:

"The way to make red oil: wash onion, ginger and garlic, and chop them up. In a pot, pour in the oil. When it's 60% hot, add chopped onion, ginger and garlic. Stir fry until fragrant. Turn off the fire and pour into the chili powder to precipitate. The oil is red oil. Note: if there is no filter, remove the onion, ginger and garlic, and then flush the oil into the chili powder

Production steps:

Step 1: wash the chicken and chop it into pieces. Before the water is about to boil, add the onion, ginger and wine to the pot. Bring the water to a boil and cook the chicken for 10 minutes. Don't cook it too long. The chicken is tender.

Step 2: cook the chicken immediately in cold water, preferably ice water. This kind of leather is delicate, tight and smooth, crisp and not easy to break.

Step 3: wash onion, ginger and garlic, and chop them. In the pan, pour in the oil. When it is 60% hot, add chopped onion, ginger and garlic. Stir fry until fragrant. Turn off the fire and pour into the chili powder. After precipitation, the oil is red oil. (Note: if there is no filter, remove the onion, ginger and garlic, and then flush the oil into the chili powder.)

Step 4: drain the chicken from the ice water, cut it into small pieces and put it on the plate.

Step 5: mix soy sauce, salt, sugar and vinegar with two spoonfuls of red oil. Stir well and pour over the chicken. According to your own taste, you can match some coriander, chive, sesame. If not, you can do without it!

Step 6: wash the chicken and chop it into pieces. Ginger, cooking wine.

Step 7: drain the chicken from the ice water, cut it into small pieces and put it on the plate.

Mix soy sauce, salt, sugar and vinegar with two teaspoons of red oil. Stir well and pour over the chicken. According to your own taste, you can match some coriander, chive, sesame. If not, you can do without it!

Materials required:

Sanhuang chicken: moderate amount

Cooking wine: moderate

Chili powder: appropriate amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Note: before the water is about to boil, add the onion and ginger wine to the pot. Bring the water to a boil and cook the chicken for 10 minutes. Don't cook it too long. The chicken is tender. The cooked chicken should be immediately put into cold boiled water, preferably chilled water. This kind of leather is delicate, tight and smooth, crisp and not easy to break.

Production difficulty: ordinary

Technology: seasoning

Production time: half an hour

Taste: Original

Chinese PinYin : Kou Shui Ji