Sichuan style spicy chicken(chuan wei jiao ma ji )

Sichuan style spicy chicken

Introduction:

"In summer, no one wants to cook by the stove. It's so hot that everyone knows it's not good. Sichuan spicy chicken is not too time-consuming. It tastes fresh and delicious. It's delicious

Production steps:

Step 1: chicken leg.

Step 2: Zanthoxylum, star anise, cinnamon and fragrant leaves.

Step 3: green onion.

Step 4: wash the drumsticks, add green onion, ginger, cooking wine, star anise, cinnamon and fragrant leaves, and cook them in a soup pot until they are just cooked.

Step 5: cool in ice water, control the moisture, chop into 4cm long, 1.5cm wide, and put into plate.

Step 6: put the pepper into the pot and stir fry until fragrant.

Step 7: Chop pepper, scallion leaves and salt into a bowl.

Step 8: add soy sauce, monosodium glutamate, sesame oil and chicken soup to make pepper and sesame flavor juice, and pour it on the chicken.

Materials required:

Chicken leg: 1

Chicken soup: 50g

Zanthoxylum: 40

Soy sauce: 50g

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Salt: right amount

Scallion: right amount

MSG: right amount

Sesame oil: appropriate amount

Note: put chicken legs into the pot until they are just cooked. Put them into ice water immediately to ensure the freshness of chicken.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Chuan Wei Jiao Ma Ji