Summer appetizer -- spicy pot chicken (and Sanzi)(xia ji kai wei cai cai ma la bo bo ji hai you san zi ne )

Summer appetizer -- spicy pot chicken (and Sanzi)

Introduction:

"It's absolutely suitable for a dish in summer. It's appetizing. This dish is taught by my mother. My mother calls it bangbangbang chicken because it feels like Bangbang chicken when eating. But Bangbang chicken is called Bangbang chicken because it was knocked by Bangbang. We ate it without Bangbang, so I think it's more suitable to call it Bobo chicken, so I decided to change it to spicy Bobo chicken. "

Production steps:

Step 1: take back the chicken and wash it repeatedly. Cut the chicken into large pieces. A chicken will cut about four or five pieces.

Step 2: prepare a large pot of water and put raw material 1 into the water.

Step 3: put the chicken in water, boil it for 30 minutes, then pick up the chicken and put it in a bowl to cool.

Step 4: after the chicken is cold, tear the chicken into small strips by hand. If you don't like to use your hands, you can also use a knife to cut into small strips, which is easy to taste.

Step 5: the most important step begins, seasoning, ready ginger, onion and garlic.

Step 6: prepare the mineral water and pour it into a big bowl.

Step 7: chop the ginger, onion and garlic and put them into a mineral water bowl. In addition, use a bowl to put in the raw material 2. In fact, the seasoning mainly depends on the individual's taste. The proportion of raw materials is not fixed. You can increase or decrease the relevant seasoning according to your own taste.

Step 8: then mix the ingredients in the two bowls.

Step 9: mix the seasoning and juice evenly, pour on the prepared chicken strips, and the spicy bowl chicken is ready.

Step 10: finally, soak the prepared Sanzi in the soup. It's really delicious.

Ha ha, the meat is still in the bottom.

Step 11: this step is also the finished product map after adding Sanzi. The taste is really great

Materials required:

Rooster: one (725g)

Mineral water: 550ml

Sanzi: right amount

Ginger: 10 tablets

Zanthoxylum bungeanum: 20

Star anise: 2

Cinnamon: 1 piece

Fragrant leaves: 2 pieces

Sannai: 2

Salt: 10g

Soy sauce: 50g

Sesame oil: 22G

Zanthoxylum oil: 16 g

Vinegar: 9g

Sugar: 8g

Chicken essence: 5g

Pepper: 1g

Chili oil: 53 G

Ginger powder: 24g

Minced green onion: 20g

Minced garlic: 50g

Note: there are many raw materials. Here's a list. It's more convenient for you to look at it_ ∩)O！ Raw material 1: a rooster raw material 2: ginger, pepper, star anise, cinnamon, xiangyesannai raw material 3: mineral water raw material 4: salted soy sauce, sesame oil, pepper oil, vinegar, sugar, chicken essence, pepper, chili oil 5: ginger, onion and garlic raw material 5: Sanzi appropriate amount 1. If Sanzi likes crispy taste, don't put Sanzi all at once, put part of it after eating, if you like soft taste, it's better Let's put it in together. 2. If you don't have mineral water at home, you can use cold boiled water instead. But once you tried to use boiled chicken soup instead of mineral water, and found that it's not very good, because chicken soup always feels a little congealed. Maybe it's because of oil, so you'd better let it cool! 3. Boiled chicken soup can be used to make vegetable soup. If you want to use soup to cook vegetables, you need to blanch the chicken first, so that the chicken soup will be clean. Even cooked wax gourd soup, put some salt in it. 4. Using the same method can also make rattan pepper chicken, as the name suggests, is added rattan pepper oil, and no pepper oil, other seasonings are almost the same, like rattan pepper chicken without vinegar, can't remember, see everyone likes it.

Production difficulty: simple

Process: mixing

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Xia Ji Kai Wei Cai Cai Ma La Bo Bo Ji Hai You San Zi Ne