Mouth chicken
By VicentaLakin
The saloon chicken is a cold dish, which is called a cheesy pheasant chicken, which tastes spicy and spicy, and which is known as the "Twenty-Fahrenheit of the Gangnam County" — in short, to make the Bahon, Gangnam and the entire country famous. Why are you spitting? 'Cause not only is it spicy, but it's so soft that it doesn't listen, it can't just spit on its own
Recipe Recommendations
- chicken legs art. 2
- peanuts appropriate amount
- green onion appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- spicy oil 4 tablespoons
- soy sauce 1 tablespoon
- white vinegar 1 tablespoon
- white sugar 1 tablespoon
- salt appropriate amount
Steps for Mouth chicken
1
(b) Cleaning of the legs of the chicken and ensuring the integrity of the legs of the chicken, a step that can be helped by the vendor of the chicken
2
(b) Cold water into the pot, wine and ginger onions, boiled for three minutes in the middle fire and eight minutes in the coating
3
(b) The extraction of chicken legs, which are washed clean and immersed in ice water, which is cold enough
4
(b) Leachate, cut
5
(a) Palette
6
Waiting for the cooking of chickens and cooling, a piece of peanut rice can be cooked, cooled and skind, and the spare cane can be crushed slightly。
7
(b) Placing spicy oil, soy sauce, white vinegar, sugar and salt in bowls, evenly mixed into sauce
8
I'm gonna pour the sauce on the chicken
9
And scatter peanuts
10
Finally, some onions。Mouth chicken Make Tips
How to make Spicy Oil:
1. Place chili powder and sesame seeds together in a heat-resistant container; the container should be a little larger because it will boil when pouring hot oil;
2. Cut green onions, ginger, and garlic into large pieces, and prepare star anise and Sichuan peppercorns;
3. Add olive oil to a small pot and heat to 70% temperature — clear oil ripples spread quickly, and there is a slight smoke on the oil surface, turn off the heat!
4. Add star anise, green onions, ginger, and garlic, and fry until fragrant;
5. Wait for the oil temperature to drop slightly, add Sichuan peppercorns, and fry until fragrant;
6. Pour the oil into the chili powder and sesame seeds in two batches while filtering out the spices: stir evenly after the first pour, and pour the second time after the oil temperature drops a bit;