how-to-make-mouth-watering-chicken
Summer appetizer is spicy, fresh, and fragrant.
Main ingredients
Young chicken | piece
Auxiliary ingredients
Sugar 5 grams | Ginger 4 grams | Garlic 6 grams | Doubanjiang 1 tablespoon | Spicy oil 1 tablespoon | Red oil 2 tablespoons | Perilla oil 8 milliliters | Sesame seeds Soy sauce paste 1 tablespoon | Soy sauce 10 grams | Vinegar 6 grams | Meiji soy sauce 4 grams | Peanuts | chopped in appropriate amount | Sesame seeds | appropriate amount | Scallions 4 grams Water chicken Preparation method 1. Clean the young chicken and remove the internal organs, boil it three times. 2. Cool water massage the chicken, take two thighs. 3. Spicy peanuts.
4. Spicy oil. 5. Finely chop the scallions and garlic for later use.
6. Prepare the Doubanjiang.
7. Mix all the seasonings in a bowl together.
Chicken legs
Dice them, sprinkle with spicy peanuts, sesame seeds, and chili oil, pour over the prepared sauce, and heat some oil in a pan before pouring it on the chicken legs.
Cooking tips
Tips: 1. Boil water when blanching the chicken, add 10 grams of shaoxing wine for a meaty aroma.
2. Three up and three down hot water treatment is essential; use iced water to soak for 10 minutes for best texture.
8.Chicken legs Cut into pieces, sprinkle with chili peanuts and sesame seeds, pour in well-seasoned sauce, heat some oil in a pan, and pour it over the chicken legs.
Cooking Tips
Tip 1: When boiling the chicken, make sure the water is already boiling and add 10 grams of huadao alcohol; when eating, there should be an aroma of wine. Tip 2: Pour hot water three times and pour cold water three times; if possible, soak in ice water for 10 minutes for the best texture.
