Chicken kebab with colored pepper(cai jiao kao ji chuan )

Chicken kebab with colored pepper

Introduction:

Production steps:

Step 1: remove the bone from the chicken leg, first cut it open with a knife, and then kick it down along the bone;

Step 2: cut the chicken leg into 2 cm square pieces;

Step 3: put it into a bowl, pour in some salt, garlic, cooking wine, soy sauce, oyster sauce and ginger slices;

Step 4: put on disposable gloves, grasp evenly and marinate for about 2 hours;

Step 5: one green pepper, half red and half yellow pepper, wash and cut into 2 cm pieces; peel garlic and set aside;

Step 6: prepare bamboo sticks, string all kinds of ingredients into assorted strings, and dress them into chicken strings according to personal preference;

Step 7: brush the marinated seasoning on the meat kebab, and then brush oil on it;

Step 8: brush with black pepper;

Step 9: sprinkle some sesame seeds, put them into a preheated 190 degree oven, bake them for 10 minutes and take them out;

Step 10: repeat the above action for another 10 minutes;

Step 11: the delicious barbecued chicken kebab with colored pepper comes out.

Materials required:

Chicken leg: 1 piece

Colorful peppers

Garlic: right amount

Soy sauce: right amount

Cooking wine: moderate

Chili powder: appropriate amount

Five spice powder: appropriate amount

Ginger: right amount

Oyster sauce: right amount

Note: 1. Chicken leg meat is not only thick and tender, but also has better taste after roasting because of the fat on it; 2. In order to make the chicken taste better, the chicken needs to be pickled in advance; 3. The principle of meat and vegetable collocation and rich color should be adopted in the collocation, I choose some garlic to roast together, which makes the taste more unique; 4. The chicken is not easy to cut, and the chicken will shrink after roasting 5. The ingredients should be mixed with meat and vegetables, and vegetables of different colors should be mixed together.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cai Jiao Kao Ji Chuan