Steamed Chicken with Chili Sauce(kou shui ji )

Steamed Chicken with Chili Sauce

Introduction:

"Cooking, stuffing, slicing and juicing make a refreshing Sichuan food"

Production steps:

Step 1: wash the chicken legs and boil them in water. Put green onion and ginger in the pot and remove the fishy smell with cooking wine.

Step 2: boil for 10 minutes and keep it dry for 10 minutes.

Step 3: take out the drumstick and wash the blood foam with ice water.

Step 4: when boiling chicken leg, fry chili oil. Sesame and peanut chips are fried in chili oil. You can also buy ready-made ones.

Step 5: slice chicken legs and put them on a plate. Sugar, vinegar and soy sauce are mixed according to personal taste. Then add chili oil, sesame oil, cooking wine, salt, chicken essence and oyster sauce. Add parsley and garlic. Mix well.

Step 6: pour in the mixed juice, and dip it more when eating, which is more delicious

Materials required:

Chicken leg: two

Sesame oil: appropriate amount

Vinegar: right amount

Cooking wine: small amount

Chicken essence: small amount

Water: plenty

Garlic: right amount

Peanuts: right amount

Ginger: right amount

Chili oil: right amount

Sugar: right amount

Soy sauce: right amount

Salt: small amount

Oyster sauce: small amount

Coriander: moderate

Sesame: right amount

Scallion: right amount

Note: cook chicken legs to be stuffy, to prevent the chicken inside is not cooked. If the chicken legs are iced, the skin of the chicken will be more elastic. The sugar, vinegar and soy sauce in the sauce are prepared by 1:1:1, which can be adjusted according to personal taste.

Production difficulty: Advanced

Process: mixing

Production time: one hour

Taste: spicy

Chinese PinYin : Kou Shui Ji