Happy delicacy: Kwai Tai steamed chicken with chili sauce(xing fu mei shi jia ting kuai shou jian yi ban kou wei cai kou shui ji tui )

Happy delicacy: Kwai Tai steamed chicken with chili sauce

Introduction:

"When it comes to watered chicken, a famous cold dish in Chongqing, it must be familiar to everyone. This dish is spicy, refreshing and delicious. It enjoys the reputation of "being famous for three thousand li of Bashu and being famous for twelve states in the south of the Yangtze River". The best way to make saliva chicken is to eat it now. The taste will be affected after a long time. But it's difficult to make a whole chicken and eat a meal in an ordinary family. Today, I'm going to make a simplified version of the mouth watering chicken leg. Its raw material is also the chicken leg that you can see for a long time. Although the taste is not as fragrant as Sanhuang chicken, the taste is not inferior to the mouth watering chicken of Sanhuang chicken

Production steps:

Step 1: dice the green and red peppers and Yuan onion

Step 2: put green and red pepper, onion, ginger and coriander into a bowl, add homemade chili oil and chili oil, sugar, soy sauce, vinegar, cooked white sesame and peanut into the bowl, mix well to make sauce

Step 3: crush the fried peeled peanuts with a knife

Step 4: wash chicken legs

Step 5: into the hot water pot, add onion, ginger, star anise, pepper, salt

Step 6: bring the water to a boil over a high fire and heat it over a low fire. Simmer for about 15 minutes and turn off the fire;

Step 7: turn off the heat, cover and simmer for 5 minutes, then remove it, and quickly put it into ice water to cool for 15 minutes, so as to make the chicken skin smooth and ensure that the original flavor of the chicken leg does not lose;

Step 8: take out the chilled chicken legs and put them on the cutting board

Step 9: there is blood in the bone of chopped chicken leg, but it is not immature, but the guarantee of tender and cool heat.

Step 10: put the chopped drumsticks on a deep plate

Step 11: pour the mixed juice on the chopped chicken, and sprinkle the chopped peanuts on it.

Materials required:

Chicken leg: 2

Green pepper: 10g

Red pepper: 10g

Minced coriander: 10g

Onion: 10g

Cooked peanuts: 20g

Minced ginger: 5g

Scallion slices: 15g

Ginger slices: 20g

Chili oil: right amount

Pepper oil: right amount

Sugar: 10g

Weidamei soy sauce: 50g

Vinegar: 10g

Salt: right amount

Sesame oil: appropriate amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Note: 1. Boiling chicken leg is the key point in the whole process, chicken leg can not be cooked too long. The chicken leg will lose its crisp and tender taste if it is cooked for a long time. If it is cooked for a short time, the chicken leg will not be ripe. So it is very important to control the temperature. 2. The drumsticks must be heated in a low heat, so that the cooked drumsticks will be full of flavor and the original flavor will not be lost. 3. If possible, it's better to put some ice in the water. The longer the ice is, the better. You can also completely soak the cooked chicken legs in water and put them into the frozen layer of the refrigerator. Pay attention not to freeze for too long, otherwise you will lose the taste of salivated chicken. 4. Pepper oil and chili oil I use my own concoction, if you are too troublesome, you can buy ready-made bottled products. But do it yourself materials taste the best and are the healthiest. Buy ready-made products can only be no time to process will choose. (if a friend wants to know the production method of homemade chili oil and chili oil, I will also explain it to you in detail later.) 5. The proportion of various ingredients and seasonings is added according to personal taste. Here I just give a proportion of ingredients I like. 6. If your conditions permit, you can use your own Rooster to make it, but the production time is a little longer. 7. The last point must be remembered, that is, this dish must not be used in a hurry, but must be slowly soaked in a light fire! Special note: some friends may think that they are not familiar when they see the blood in the cut chicken legs. Here, I declare that the realm of white chopping chicken is like this. Slightly with blood is the guarantee of white chopping chicken's freshness and tenderness. There is no problem eating it! Like you might as well try! Let's see if this famous dish is also very simple!

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Xing Fu Mei Shi Jia Ting Kuai Shou Jian Yi Ban Kou Wei Cai Kou Shui Ji Tui