[Sichuan cuisine] - strange flavor chicken-You Are Foodie

By Brook
36

[Sichuan cuisine] - strange flavor chicken

Strange flavor chicken is called "strange flavor" because its taste is fresh, fragrant, spicy, salty and sweet.

Main Ingredients

drumsticks 3

Auxiliary Ingredients

capsicol appropriate amount
Cooking wine appropriate amount
Sichuan Pepper 20 capsules
Balsam oil appropriate amount
salt 3 g
sugar 5 g
aromatic vinegar 5 g
Fresh shellfish sauce 15g
Sesame paste 1 tabletsp
sesame A moderate amount of
garlic A moderate amount of
ginger appropriate amount
scallion A moderate amount of

If you can buy fresh three yellow chicken to do the best.No, you can also use fresh chicken legs with me.The cooking time should not be too long. Turn off the heat for 10 minutes and then simmer for 5-8 minutes. This one is very important.Too cold chicken legs can make the chicken tighten and make the chicken taste more tender.

Step 1 . Get all the ingredients ready.

Step 2 . Add some water into the pan and add chicken legs, scallions and ginger slices.

Step 3 . Boil it over high heat, skim the foam, add some cooking wine and continue to cook for 10 minutes.

Step 4 . Add a little salt after 10 minutes.

Step 5 . Turn off the heat, cover and simmer for 5-8 minutes.

Step 6 . Then wash the chicken legs in cold water.

Step 7 . Chop into small pieces and set aside.

Step 8 . Take a small bowl and add a spoonful of sesame paste.

Step 9 . Add 15g fresh shellfish sauce and 5g balsamic vinegar.

Step 10 . Stir slowly and evenly.

Step 11 . Stir until sesame paste is free of granules.

Step 12 . Add sugar and salt and stir well.

Step 13 . Add garlic puree and stir well.

Step 14 . Stir in sesame oil in a wok, add pepper and ginger powder, and fry until fragrant.

Step 15 . Then pour the fried oil into the seasoning bowl.

Step 16 . Stir well to make sauce.

Step 17 . Stir fry black and white sesame seeds.

Step 18 . Pour the sauce on the chicken, then pour in the chili oil and sprinkle with cooked sesame seeds and scallions.

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