Steamed Chicken with Chili Sauce(kou shui ji )

Steamed Chicken with Chili Sauce

Introduction:

"Saliva chicken is a very famous cold dish in Sichuan cuisine. A good saliva chicken is a combination of hemp, spicy, fresh, fragrant and tender. It has the reputation of" famous Bashu three thousand miles, and the taste is superior to the twelve states in the south of the Yangtze River. "

Production steps:

Step 1: smash the peanuts with the back of a knife and cut the shallots into small pieces.

Step 2: mix proper amount of soy sauce, salt, sugar, vinegar, sesame oil, chili oil, pepper oil and chicken essence into juice.

Step 3: wash the chicken legs, blanch them in boiling water and quickly pick them up. Add water to the soup pot, add chicken legs, the amount of water should not be more than chicken legs, add green onion and ginger, boil, skim the foam, add cooking wine and salt, cook for 15 minutes. Remove the drumsticks, cool them in ice water and drain.

Step 4: remove the big bone from the chicken leg, cut it into small pieces and put it on the plate. Sprinkle with the juice. Sprinkle with sesame, peanuts and chopped chives.

Materials required:

Chicken leg: 1

Salt: right amount

Appropriate amount: sugar

Scallion: right amount

Ginger: right amount

Cooked sesame: right amount

Ripe peanuts: right amount

Vinegar: right amount

Cooking wine: moderate

Soy sauce: moderate

Sesame oil: appropriate amount

Chili oil: moderate

Zanthoxylum oil: right amount

Chicken essence: appropriate amount

Note: chili oil practice, see here! http://home.meishichina.com/space-359939-do-blog-id-160815.html

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Kou Shui Ji