Steamed Chicken with Chili Sauce(kou shui ji )

Steamed Chicken with Chili Sauce

Introduction:

Production steps:

Step 1: half a chicken, add salt and cooking wine and marinate for 10-15 minutes

Step 2: add ginger and cooking wine into the pot, put the chicken in the pot, bring to a boil over high heat, turn the medium heat to boil for 5-8 minutes, then turn off the heat and simmer for 10 minutes

Step 3: take proper amount of soy sauce, sugar, vinegar, chicken essence and pepper to make sauce

Step 4: cut the pickled pepper into sections and pour the pickled pepper juice into the sauce

Step 5: take out the chicken and rinse it with clean water, then put it into the ice water prepared in advance and freeze it for 8 minutes

Step 6: gently tear the chicken into long strips by hand

Step 7: pour the sauce into the chicken

Step 8: Sprinkle the chicken with a little parsley

Step 9: heat the right amount of oil in the pot, pour it into the pickled pepper section while it is hot, mix well and then pour it on the chicken

Materials required:

Chicken: half

Pickled pepper: right amount

Ginger: moderate

Coriander: moderate

Soy sauce: moderate

Sugar: right amount

Vinegar: right amount

Pepper: right amount

Oil: right amount

Cooking wine: moderate

Note: 1. Chicken should be soaked in water to remove blood (replace water many times) 2. Prepare ice water and ice to help cool chicken 3. Chicken should be salted with salt and cooking wine to remove fishy smell 4. Chicken should not be boiled for too long 5. You can add some cooked sesame or peanuts when mixing watered chicken 6. If you like spicy food, you can change pickled pepper into pepper Noodles, mix with hot oil, add chicken and seasoning, and your son can't eat spicy food.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Kou Shui Ji