Hot chicken
By VicentaLakin
The chili chicken is a famous food for Sichuan's specialty, and it'll be destroyed right away with a bowl of brightly coloured chili chicken on the table. I've had a lot of chili chickens out there. They're soft, they're soft, they're spicy, they're sweet. A chili chicken I made out of my own taste
Recipe Recommendations
- chicken leg meat appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salt appropriate amount
- starch appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- cumin appropriate amount
- white sesame appropriate amount
Steps for Hot chicken
1
Cut the chicken leg into small pieces, make it taste better, and put it in ginger, garlic, salt, wine, soy sauce, starch and pickle for half an hour
2
When the hot pot pours into a large amount of oil, when it's 90% hot, it pours into the chicken, slowly turns into the fire, blows the chicken skin into the tar, so that it can be used; then it burns the oil again, quickly pours into the chicken and rebuffs for 10 seconds, so that the muscle title becomes more cozy. Cream, not in the muscles.
3
Put another pot, put a little bit of oil in it, warm the pot, put in a big pile of peppers, peppers, fragrance.
4
When it's spicy, it's in the chicken, it's in the fire, it's in the chicken, it's in the chicken, and it's out with a little sugar. Pot