Steamed Chicken with Chili Sauce(kou shui ji )

Steamed Chicken with Chili Sauce

Introduction:

Production steps:

Step 1: one three yellow chicken

Step 2: put water, ginger, scallion and pepper in the pot,

Step 3: bring salt to a boil,

Step 4: put in the chicken, remove the middle and neck.

Step 5: cover and simmer for 5-10 minutes. The time depends on the size of the chicken. If the chicken is a little bigger, the time will be longer.

Step 6: turn off the heat, cover the lid and simmer for another 40 minutes. The reason for simmering for another 40 minutes is that the chicken itself is broken when it is boiled in medium heat. Soaking is to let the chicken absorb the required heat and moisture, so that the chicken will not be old or tender.

Step 7: as shown in the figure

Step 8: get the ice ready

Step 9: cool the soaked chicken with ice or ice water to keep the chicken's skin tender and tight.

Step 10: take advantage of this time, fry some peanuts, grind, cut some garlic, diced chili, chive, Douchi.

Step 11: pour oil, add pepper and stir fry until fragrant,

Step 12: add garlic, scallion and salt,

Step 13: stir fry until fragrant,

Step 14: add the lobster sauce and salt,

Step 15: drizzle with oyster sauce, sprinkle with monosodium glutamate to make it fresh,

Step 16: put it in a bowl,

Step 17: frozen chicken nuggets,

Step 18: chop the pieces,

Step 19: pour in the mixed juice,

Step 20: Sprinkle peanuts,

Step 21: ready to serve.

Materials required:

Sanhuang chicken: moderate amount

Ice: moderate

Garlic rice: right amount

Red pepper diced: right amount

Chives: right amount

Cooked peanuts: right amount

Sesame oil: appropriate amount

Vinegar: right amount

Oil: right amount

Salt: right amount

Oyster sauce: right amount

Note: try to do, also for the first time, taste good.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: medium spicy

Chinese PinYin : Kou Shui Ji