Spicy chicken(xiang la kou shui ji )

Spicy chicken

Introduction:

Production steps:

Step 1: wash one Sanhuang chicken, cut off the head, tail and toes, spread salt on the whole body and marinate for 15 minutes. Ginger, garlic, red pepper, chive are cut into pieces.

Step 2: put ginger slices and scallions into the chicken belly, put them into the pot under cold water, add pepper and cooking wine to remove the fishiness, cover them with high heat and cook them for 15 minutes until they are cooked, skim off the foam and turn the chicken body once.

Step 3: transfer the bowl juice during the waiting period: pour the prepared minced ginger, minced garlic, red pepper and scallion into the bowl, and then add salt, soy sauce, soy sauce, vinegar, sugar, chili oil, pepper powder, sesame, monosodium glutamate and sesame oil. Finally, add some chicken soup to cool. Good enough!

Step 4: after the chicken is cooked, quickly put it into the prepared ice water (I cooked it long enough, so I didn't stew it), until it is completely cooled.

Step 5: cut well and put it in order.

Step 6: pour a bowl of juice over it and garnish with coriander.

Step 7: one

Materials required:

Three yellow chickens: one

Ginger: moderate

Garlic: right amount

Red pepper: right amount

Chives: right amount

Sesame: right amount

Ice water: moderate

Salt: right amount

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Chili oil: right amount

Pepper powder: right amount

Vinegar: moderate

Sugar: right amount

MSG: right amount

Sesame oil: appropriate amount

Note: saliva chicken method is simple, the key is to adjust the bowl juice, rich content is enough!

Production difficulty: ordinary

Process: mixing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Xiang La Kou Shui Ji