Steamed Chicken with Chili Sauce(kou shui ji )

Steamed Chicken with Chili Sauce

Introduction:

"I learned this dish from my uncle who repaired bicycles at niujiaokou. Uncle is from Sichuan. He often eats two dishes: one is Sichuan white meat, and the other is salivated chicken. Our conversation is always like this: "boss, what's good to do today?" "Still eat white meat / watered chicken" after school, if there is no car to repair, he will boil water on the stove, put a piece of good pork in it, or put half of the chicken in it, and slowly soak it. Then cut a lot of garlic, shredded ginger, pepper and pepper, saute incense, add raw soy sauce and sesame oil, mix with chopped chicken or sliced pig head, it's almost like swallowing people's tongue

Production steps:

Materials required:

Qingyuan Chicken: half

Garlic: right amount

Ginger: right amount

Scallion white: moderate

Pepper: right amount

Soy sauce: moderate

Shajiang powder: right amount

Salt: right amount

Sugar: right amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Kou Shui Ji