Spicy chicken leg(ma la shou si ji tui )

Spicy chicken leg

Introduction:

"It's best to use Sanhuang chicken to make hand tearing chicken, but you can't find that kind of yellow Sanhuang chicken in the shopping mall. What you buy is just like ordinary chicken. Last time I bought three chicken legs for curry chicken, so I'd better use them. This kind of chicken is a meat chicken, and its meat is very tender. "

Production steps:

Step 1: materials for spicy chicken

Step 2: rub the ginger and garlic into flour

Step 3: mix with salt

Step 4: scald the chicken leg with boiling water to tighten the skin

Step 5: take out and poke some small eyes on the chicken leg with toothpick

Step 6: Apply evenly on the chicken legs and massage with hands

Step 7: marinate in the fresh-keeping bag for about 2 hours

Step 8: choose a suitable pot, add water to boil, put on a piece of crushed ginger, add a bowl of old yellow rice wine, put the chicken in

Step 9: bring to a boil and simmer for 18 minutes at a minimum. Just poke with chopsticks to prevent bleeding

Step 10: take it out and put it in ice water

Step 11: tear open the disk by hand

Step 12: make pepper and hemp sauce

Step 13: put proper sesame oil and peanut oil into the pot, add ginger slices and stir fry until fragrant, turn off the fire and cool down

Step 14: stir fry sesame and pepper in the minimum heat later

Step 15: pour chicken juice into the broth

Step 16: put the shredded chicken in,

Step 17: turn the heat on and off

Step 18: soak in a bowl for half an hour

Step 19: sprinkle some chives and coriander to improve the taste

Materials required:

Drumsticks: 3

Zanthoxylum bungeanum: right amount

Chili: 5

Sesame: 1 teaspoon

Vegetables and shallots: moderate

Concentrated chicken juice soup: right amount

Ginger: 4 tablets

Garlic: one head

Salt: 1 teaspoon

Chinese prickly ash powder: 1 teaspoon

Old yellow rice wine: 1 bowl

Sesame oil: half teaspoon

Peanut oil: 1 teaspoon

Note: can't buy real three yellow chicken with chicken thigh instead of it, meat is also very tender. When cooking chicken, it must be simmered with the least amount of heat. The water in the pot is boiling rather than boiling. If you can't reach this kind of heat, open the lid.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: spicy

Chinese PinYin : Ma La Shou Si Ji Tui