Acacia chicken(xiang si kou shui ji )

Acacia chicken

Introduction:

"I made a delicious cold dish tonight - Acacia chicken with water. The name was taken by us by accident during the meal. Some comrades thought this dish was very delicious. They were full of praise and asked what was its name? I don't know. I came out of the kitchen in a hurry to unload my clothes. Looking at someone waiting at the table early, I was eating with relish. Hungry, I didn't even think about it and blurted out a "drooling chicken". I guess that's how salivated chicken comes from?! A silver seems not satisfied, whispered: "not elegant! How does it sound like a chicken made with saliva? " What kind of thinking?? "It's called Acacia chicken! I'm drooling! Think of it and drool...! " The crispness of the cucumber and the tenderness of the chicken make my mouth water

Production steps:

Step 1: wash and shred the cucumber and put it at the bottom of the plate.

Step 2: cut the chicken leg with scissors and remove the bone.

Step 3: marinate with cooking wine and pepper for 15 minutes.

Step 4: cut onion, ginger, garlic and coriander into small pieces.

Step 5: add water to the pot, add 5 pieces of ginger, 1 star anise, 10 Chinese prickly ash, and chicken leg meat. Open the back cover of the pot, turn down the heat, and cook for 20 minutes until the inside and outside are well done.

Step 6: out of the pot immediately put into cold boiled water. Make the meat more Q and elastic. (don't pour out the water for cooking chicken at this time. Add salt to make the soup for noodles, wonton, etc.)

Step 7: put the dried chili powder and Indian chili powder (I used oil a few days ago, but I can also use the raw powder directly) into a bowl and mix well.

Step 8: add 2 star anise, 1 segment cinnamon, 40 prickly ash, 5 ginger slices, 5 fragrant leaves, 5 garlic slices and green onion into the hot oil in the pot, and slowly saute them over low heat until slightly burnt. Pay attention not to burn them.

Step 9: turn off the heat when the oil is fragrant, filter out the residue, quickly pour the hot oil in the pan on the prepared chili powder, add salt, sugar, vinegar, soy sauce and sesame oil, and stir to melt and even.

Step 10: take out the chicken in cold water, tear it apart and place it on the shredded cucumber, sprinkle with peanuts, chopped scallions, coriander and sesame, pour the prepared chili oil, and drop 3 drops of pepper oil. Mix well and serve.

Materials required:

Chicken leg: Three

Cucumber: one

Onion: two

Jiang: one piece

Garlic: 5

Coriander: one

Star anise: 3

Cinnamon: 1 yuan

Fragrant leaves: 5 pieces

Zanthoxylum: 40

Dry chili powder: appropriate amount

Indian chili powder: right amount

Pepper: right amount

Cooked sesame: a handful

Peanuts: 10

Cooking wine: 2 teaspoons

Salt: right amount

Oil: right amount

Sugar: right amount

Vinegar: 2 teaspoons

Soy sauce: 3 teaspoons

Sesame oil: 1 teaspoon

Zanthoxylum oil: 3 drops

Note: 1, chicken leg meat cooked into ice water can make meat become elastic. 2. Add 2 star anise, 1 segment cinnamon, 40 Chinese prickly ash, 5 ginger slices, 5 fragrant leaves, garlic slices and green onion into the hot oil, and slowly saute them with low heat until they are slightly burnt. This step must be done with low heat from beginning to end, so that the flavor can be integrated into the oil. 3. Indian chili powder can also be replaced by other chili powder, but it must be red and fine as flour.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang Si Kou Shui Ji