Steamed Chicken with Chili Sauce(kou shui ji )

Steamed Chicken with Chili Sauce

Introduction:

"I haven't eaten chicken for a long time because of bird flu. As a senior eater, I didn't eat chicken for two months. I always felt greedy, so I risked my life and ate the chicken. In fact, experts have also said that as long as the chicken is cooked before eating, it is still safe. "

Production steps:

Step 1: half a chicken, remove the meat and wash the blood

Step 2: add water to the pot, add scallion, ginger, salt, cooking wine and clean chicken, open fire and bring to a boil, turn the heat down for 10 minutes, then turn off the heat, soak for 20 minutes and remove

Step 3: add cold boiled water and ice to the clean plate, soak in the boiled chicken for dry minutes and remove

Step 4: soy sauce, chicken soup, chili sauce, sesame sauce, pepper powder, sugar, vinegar, chili oil, sesame oil into juice

Step 5: cut the frozen chicken into pieces, sprinkle with sauce, sprinkle with sesame, peanuts and scallion

Materials required:

Grass chicken: half a chicken

Cooked sesame: right amount

Ripe peanuts: right amount

Scallion: right amount

Scallion: right amount

Ginger slices: right amount

Salt: right amount

Sesame oil: appropriate amount

Sesame paste: right amount

Chili sauce: right amount

Pepper powder: right amount

Chili oil: right amount

Vinegar: right amount

Sugar: right amount

Chicken soup: right amount

Cooking wine: moderate

Meiji fresh soy sauce: right amount

Soy sauce: moderate

Note: 1, the best choice of three yellow chicken, this time I did not buy three yellow chicken, had to choose grass chicken. 2, seasoning according to their own taste, if you like spicy can add chili oil and chili sauce

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Kou Shui Ji