Steamed Chicken with Chili Sauce(kou shui ji )

Steamed Chicken with Chili Sauce

Introduction:

Production steps:

Step 1: wash the legs of pipa, put in cold water, ginger, scallion, ten Chinese prickly ash, bring to a boil, turn to low heat and cook for five minutes, then turn off the heat and simmer for about 15 minutes.

Step 2: take it out and soak it in ice water. The skin is crisp and elastic. Wipe the surface with sesame oil to make it taste more tender.

Step 3: stir fry fragrant peanuts, remove clothes, crush into coarse particles, stir fry fragrant sesame, set aside. Make the sauce according to personal taste, add minced garlic, soy sauce, chicken soup, salt, sugar and vinegar to make the sauce. If you like spicy food, you can mix it with chili oil.

Step 4: take out the pipa leg, cut it into pieces and put it on the plate. Pour in the sauce, sprinkle with sesame and peanuts, sprinkle with decorated green and red pepper.

Materials required:

Pipa legs: 2

Peanuts: right amount

White Sesame: right amount

Chicken soup: right amount

Green and red pepper: moderate

Scallion: right amount

Ginger slices: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cooking wine: moderate

Vinegar: right amount

Sugar: right amount

Salt: right amount

Minced garlic: right amount

Soy sauce: moderate

Note: 1. The sauce of saliva chicken is made according to personal taste. 2. I use Pipa leg, you can use whole chicken instead

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Kou Shui Ji