Steamed Chicken with Chili Sauce(kou shui ji )

Steamed Chicken with Chili Sauce

Introduction:

"It's good to make chicken again, but it's delicious again."

Production steps:

The first step: first put the regular warm water into the pot, put a few slices of ginger and onion, put the chicken in the pot, and then boil it for two minutes or so. The main thing is to go to the foam; pour the pot into the soup, boil it and put it into the chicken.

Step 2: cook slowly for about half an hour. The time depends on the size of the chicken. Insert the chopsticks into the thigh to see if there is any blood. If not, it indicates that the chicken is basically cooked. Remove the skin and bone from the pot, and tear the meat into strips without skin and bone.

Step 3: Chop chopped ginger and green onion, pour into a small bowl, add about half a teaspoon salt, stir well, then pour in hot oil, sprinkle a few drops of sesame oil, stir well. Pour it on the chicken. You can also dip it when you eat it. You can also spread some fried peanuts on the surface, which will be more fragrant. You can also use salt baked chicken as dipping material, which is also very fragrant. When making salt baked chicken dipping material, put the bag dipping material on a small plate, pour hot oil on it, and stir well.

Materials required:

Chicken: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Fennel: right amount

Clove: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Tangerine peel: appropriate amount

Ginger: right amount

Onion: right amount

Star anise seed: right amount

Refined salt: right amount

Ginger: right amount

Scallion: right amount

Peanut oil: right amount

Sesame oil: appropriate amount

Note: first, if it's a fresh local chicken in China, it's not recommended to use large ingredients, or reduce the concentration of homemade soup, so as not to cover up the flavor of the chicken. But it's a good way to deal with frozen chicken, especially the ghost chicken. 2、 When it comes to preservation, it's more delicious to soak chicken with used soup. If you don't use enough time, you can add more water and a little refined salt, or add a little material. After using it, you can cool it and then refrigerate it in a bottle. I keep it in the coldest place in the refrigerator. When I take it out, I'd better smell whether the soup has gone bad or not and discard it. The soup is recycled repeatedly, dried, and then added with water and ingredients until it is boiled with enough water to cover the surface of the chicken. 3、 This kind of soup can also be used to soak duck, but it takes less time than chicken. It's called raw chicken cooked duck.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Kou Shui Ji