Chongqing Roast Chicken

Overview

I bought Chongqing roast chicken seasoning. According to the authentic method, young roosters are used, but if I buy a chicken, my two children don’t like chicken. It would be a serious problem and they can’t finish it all, so I only bought two chicken legs to make it

Tags

• hot dishes
• maternity
• sichuan cuisine
• winter recipes
• banquet dishes
• lunch
• chicken legs
• garlic
• mushrooms
• roast chicken seasoning
• white radish

Ingredients

Steps

1. 1 Cut the chicken legs into pieces

   

2. 2 Pour cold water into a pot and blanch it, skim off any foam, and then rinse twice with hot water to completely remove the blood foam

   

3. 3 Soak the mushrooms in advance and set aside

   

4. 4 Add oil to the pot, fluff the garlic and fry until the surface turns yellow

   

5. 5 Add roast chicken seasoning. This time it was the easiest way to do it. I just used the ready-made roasted chicken seasoning.

   

6. 6 Fry until red oil comes out

   

7. 7 Pour in the blanched chicken pieces

   

8. 8 Stir fry for 2 minutes to force out the fat

   

9. 9 Cut the white radish into hob pieces and add them into slices. I put a few whole shiitake mushrooms in to make the finished product look nice.

   

10. 10 Pour in the water used to soak the mushrooms. The water for soaking must be heated in advance. Otherwise, cold water will affect the taste of the meat

    

11. 11 Bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes