The delicious saloon chicken
By VicentaLakin
The feeling is to use all the spices in the family once, and salt sauce is the most basic, plus pepper oil, vanilla oil, chili oil, sugar, chicken sperm, all in line for use. Typically, they want to be spicy, but they need a little bit of sweetness to pick up the spicy, or to make the spicy softer, mostly spicy, so pretty that she doesn't like fish, but they're still spicy, and they're all spicy。
Recipe Recommendations
- pipa leg 3-4 root
- white sugar 10ml
- onion appropriate amount
- chicken essence 5ml
- soy sauce 30-40ml
- sesame appropriate amount
- peanut appropriate amount
- vinegar 15ML
- pepper oil 20ml
- sesame oil 15ML
- red oil 30ML
- cold boiled water half a bowl
- Jiang appropriate amount
- garlic appropriate amount
- geranyl
- octagonal 1
- cinnamon subparagraph
- pepper Yixiaocao
- doukou 5 stars five
- ginger slices 5-6 sheet
- salt appropriate amount
- liquor appropriate amount
Steps for The delicious saloon chicken
1
You can either make your own peanuts, or you can buy a good wine peanut in a supermarket, and you can have a little crush on it in a bag。
2
Sesame needs to be fried first。
3
It boils in the water, extracts foam or changes water directly。
4
And then put it in a boiled spice。
5
The water is boiled for two minutes and covered with a pan, shut the fire for two hours or cool the water, which may vary between winter and summer。
6
As the chicken legs begin, let's prepare the spices, put the onion in the bowl, and then put them in the saucer, so here's a little bit more。
7
It needs half a bowl of water, evenly mixed。
8
Good chicken legs in ice water. (This step can be omitted)
9
Then cut the palette. It's just white sesame, peanut shreds, sauce。The delicious saloon chicken Make Tips
The tenderness of the chicken is determined by the pot's heat retention and the amount of water; more water cools slowly, while less water cools quickly. Generally, for a lidded pot, the water should cover the chicken legs by about 8 centimeters. In winter: after stewing for 1 hour, turn on the heat to bring to a boil again, then stew for another hour. In summer: simply let it sit until the water cools, but do not exceed 2 hours. If you are using a pot with good sealing and a relatively large amount of water, the timing is difficult to determine; please analyze the specific situation yourself. You can also choose to cook it directly by boiling the drumsticks for 10 minutes, then covering and letting them sit for about 10 minutes before placing them in ice water and slicing. The timing given by Xiao Mei is only an estimate; please use it for reference only.