Chongqing Shuu Chicken
By VicentaLakin
The saliva chicken is a traditional Chinese dish in Chongqing and belongs to the cold. Quite a spicy fragrance. It's so hot, it's so nice, it's so light, so hot and delicious. It's famous for "three thousand miles of fame and taste" in Gangnam。
Recipe Recommendations
- local chicken 1000g
- red onion appropriate amount
- ginger 3-5 sheet
- parsley grains appropriate amount
- white granulated sugar appropriate amount
- medium spice
- braised
- half an hour
- senior
Steps for Chongqing Shuu Chicken
1
1. Half of the pheasant is purified, the soup pots are boiled with fresh water, the celery is purified with small grains and the peanut sesame is baked. When the water boils, a few gingers are put in, a red onion's head is broken and half of the chicken is put in, and the fire boils for about 25 to 30 minutes (with chopsticks that can easily be inserted from the heaviest part of the chicken's leg, with no blood leaking) and then the cap is shut down for about five minutes。
2
Prepare a half-basket of cooled water, and then put in a proper amount of ice, and immediately put the cooked chicken into the ice water, so that it can cool quickly, so that the leather is smooth and thin。
3
Ice chickens come in time to prepare the sauce, put a proper amount of ginger and garlic into the bowl, add a shredded onions (without them) and add a proper amount of spicy oil, pepper powder, salt, odor, white sugar, sauce, sesame oil, etc., and then lay some curry on the base (if you like or not) and then pick up a cool and well-cooled chicken and chop it up into pieces and put it on the sapples
4
Then we'll pour it on the chicken, then we'll get pepper oil, some celery, onions, peanut sesame。