Steamed Chicken with Chili Sauce(kou shui ji )

Steamed Chicken with Chili Sauce

Introduction:

"In addition to seasoning, most of the methods of sliced chicken and scallion chicken are the same. The key point is how to cook smooth and delicious chicken! Chicken is the first choice, the delicate Sanhuang chicken and Qingyuan Chicken are the most suitable. But in the materialistic metropolis, it is difficult to buy fresh meat without hormone. First look: the color is white and yellowish, and the brightness is OK, but there can be no bruises and red blood clots; second touch: the meat quality of water injected chicken will be too tight and elastic, while the chicken without water injection will feel smooth without obvious lumps; third smell: if there is a peculiar smell, such chicken can completely pass! The tips for cooking chicken come from the one line explanation of a magazine. The method is low temperature cooking, whether it is star restaurants or experienced housewives are very good at using this method! The secret is "boiling, cooling, soaking and freezing". A perfect cut chicken, sublimated in the temperature change, becomes juicy, smooth, crisp! With the blend of oil pepper and seasoning, home cooked delicious salivated chicken has become a classic feast dish. What are you waiting for? Let's do it this summer

Production steps:

Materials required:

Chicken leg: 2

Peanuts: right amount

Oil: right amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Hot pepper noodles: right amount

Edible oil: right amount

White Sesame: right amount

Zanthoxylum bungeanum: 5g

Dried pepper: 10

Star anise: 2

Cinnamon: a section

Fragrant leaves: 2 pieces

Chili oil: 1 teaspoon

Sesame oil: 1 teaspoon

Raw soy sauce: a spoonful

Vinegar: a spoonful

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Kou Shui Ji