Steamed Chicken with Chili Sauce(kou shui ji )

Steamed Chicken with Chili Sauce

Introduction:

"Mouth watering chicken is a cold dish. It's Sichuan style white cut chicken. The chicken is tender and spicy. It's known as" famous Bashu for three thousand miles, and the taste is superior to the twelve states in the south of the Yangtze River ". In short, it makes people in Bashu, the south of the Yangtze River and even the whole country famous. Why is your mouth watering? Because it's not only spicy but also numb. It's so numb that I can't help drooling. "

Production steps:

Step 1: clean and remove the bone of the chicken leg, pay attention to ensure the integrity of the chicken leg, this step can let the chicken vendor help;

Step 2: put cold water into the pot, add cooking wine, onion and ginger, bring to a boil over low heat for 3 minutes, cover and simmer for 8 minutes;

Step 3: immerse the chicken leg in cold water and rinse it thoroughly;

Step 4: drain the water and cut into pieces;

Step 5: swing the plate;

Step 6: when waiting for the chicken to be cooked and cooled, you can fry a handful of peanuts, peel them after cooling, and use a rolling pin to mash them up.

Step 7: put the spicy oil, soy sauce, white vinegar, sugar and salt into a bowl and stir well to form the sauce;

Step 8: pour the sauce on the chicken;

Step 9: Sprinkle with peanuts;

Step 10: finish with some scallion.

Materials required:

Chicken leg: 2

Peanuts: right amount

Scallion: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Spicy oil: 4 tablespoons

Soy sauce: 1 tablespoon

White vinegar: 1 tablespoon

Sugar: 1 tablespoon

Salt: right amount

Note: the method of spicy oil: 1. Put chili noodles and sesame together in a heat-resistant container; the container should be a little larger, because it will boil when pouring hot oil; 2. Cut onion, ginger and garlic into large pieces, and prepare star anise and pepper; 3. Add olive oil in a small pot, and heat it to 70% oil temperature - clear oil lines quickly spread out, there is a little smoke on the oil surface, turn off the fire! 4. Add star anise, onion, ginger and garlic, and fry them; 5. When the oil temperature drops slightly, add Chinese prickly ash, and fry them; 6. Divide them into two parts, filter out the seasoning, and pour the oil into the hot pepper noodles and sesame seeds at the same time: after the first time, stir them evenly, and when the oil temperature drops, pour them into the second time;

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Kou Shui Ji