Steamed Chicken with Chili Sauce(kou shui ji )

Steamed Chicken with Chili Sauce

Introduction:

Production steps:

Step 1: wash the Sanhuang chicken in a cold underwater pot, and put in a piece of scallion (3cm long), a piece of ginger and a spoonful of cooking wine. After boiling, skim the foam, change the medium heat to boil for 10 minutes, then turn off the heat, cover and simmer for 10 minutes. After the chicken is stewed, cool it in cold water. Cut it into a plate. Don't pour out the chicken soup.

Step 2: seasoning juice preparation: 1, pepper: Pan dry water, do not put oil, pepper into the pan stir fry incense, take out crushed 2, sesame paste water and open standby 3, garlic chopped

Step 3: preparation of sauce: 2 tbsp fresh soy sauce, 3 tbsp fragrant vinegar, 2 tbsp spicy oil, 2 tbsp mixed sesame paste, 2:1 ratio of salt and sugar, garlic rice, Zanthoxylum noodles, white sesame, fried peanuts, chicken essence and chicken soup

Step 4: pour seasoning juice on it and sprinkle some chives

Materials required:

Three yellow chicken: 1

White Sesame: right amount

Fried peanuts: right amount

Chives: right amount

Garlic: right amount

Onion and ginger: right amount

Fresh soy sauce: 2 teaspoons

Vinegar: 3 teaspoons

Spicy oil: 2 teaspoons

Sesame paste: 2 teaspoons

Zanthoxylum bungeanum: 20

Salt: 1 portion

Sugar: 1 / 2 portion

Chicken essence: appropriate amount

Chicken soup: right amount

Cooking wine: moderate

Note: three yellow chicken has small size, tender meat, delicious taste, rich nutrition and other characteristics, so it is most suitable for cold dishes.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: strange

Chinese PinYin : Kou Shui Ji