Mint chicken
By VicentaLakin
In order to make beautiful pictures, you often need mint leaves, so bear grows mints, one grows lots of potts, and now thrives, and we sometimes use mint leaves to make water, clean and cool and feel good. It's going to be summer next month, and it's going to be cool with mints, and it's going to be special, and today it's going to be nice and unique。
Recipe Recommendations
- chicken thighs of 2
- mint leaves appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- sesame oil appropriate amount
- chili oil appropriate amount
- cooked minced garlic appropriate amount
- pepper powder appropriate amount
Steps for Mint chicken
1
Chicken leg wash。
2
Put the chicken leg in the pot, add fresh water, put in the ingredients (see the tip), fire, and boil the water for 25 minutes。
3
Cooked chicken legs and made two。
4
Tore cold chicken legs into little strips。
5
The mint leaves were washed, cut to shreds and not on the picture。
6
Garlic paste with hot oil。
7
Finally, you add the sauce to the chicken, and then you add the shredded mint leaves, and you mix them。
8
It's our mint, or is it so plentiful that mints grow so big that they grow once before, and the leaves are very small, so this time they grow and they start to freak out。Mint chicken Make Tips
Ingredients: 2 Chicken thighs, Mint leaves
Aromatics: Star anise, Bay leaves, Cinnamon bark, Sichuan peppercorns, Ginger, Cooking wine
Seasonings: Light soy sauce, Salt, Chicken bouillon powder, Sugar, Sesame oil, Chili oil, Minced cooked garlic, Sichuan peppercorn powder
1. Since the water used to boil the chicken thighs was not going to be reused, I did not blanch the chicken thighs today.
2. I added chili oil today, and the taste was still quite good, but Little Bear feels the flavor is more unique without chili oil; adding it masked the taste of the mint, making it similar to what I've made before. You can choose whether to add it or not.
3. For the sake of the photos, the mint leaves in the final picture were not chopped.