Sichuan Bangbang chicken
Introduction:
Production steps:
Step 1: wash chicken legs
Step 2: mixing and batching
Step 3: add appropriate amount of cold water to the skillet, add scallion, ginger and garlic, and cook over high heat
Step 4: after boiling, add chicken legs, and cook 30ml cooking wine, turn to medium heat, cover and cook for 20 minutes
Step 5: mash the fried peanuts and set aside
Step 6: pour chili oil and zanthoxylum oil into a bowl and set aside
Step 7: Sauce: sesame sauce with sesame oil into sauce, add soy sauce, salt, sugar, pepper powder, mix well, set aside
Step 8: after the chicken leg is out of the pot, wash it with clean water and soak it in cold water
Step 9: shred the chicken
Step 10: pour the sauce
Step 11: Sprinkle sesame and peanuts, and pour the oil
Step 12: Sprinkle with coriander
Step 13: finished product
Materials required:
Chicken thigh: 500g
Cooked white sesame: appropriate amount
Cooked peanuts: right amount
Coriander: moderate
Zanthoxylum oil: 30ml
Chili oil: 30ml
Sesame paste: 10ml
Sesame oil: appropriate amount
Soy sauce: moderate
Cooking wine: moderate
Pepper powder: right amount
Salt: right amount
Sugar: 10g
Scallion: right amount
Ginger: right amount
Garlic: right amount
Note: 1. This dish is fragrant, spicy and delicious. 2. All seasonings are according to personal taste
Production difficulty: simple
Process: mixing
Production time: half an hour
Taste: spicy
Chinese PinYin : Si Chuan Bang Bang Ji
Sichuan Bangbang chicken
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