Spicy shredded chicken legs
Overview
It’s best to use three-yellow chicken to make shredded chicken, but you can’t find the yellow-yellow three-yellow chicken in the mall. What you buy are small chickens that are no different from ordinary chickens. I still had 3 chicken legs I bought when I made curry chicken last time, so I might as well use chicken thighs. This kind of chicken is a carnivorous chicken and the meat is very tender.
Tags
- hot dishes
- home cooking
- common dishes
- old man
- spring recipes
- summer recipes
- autumn recipes
- winter recipes
- banquet dishes
- lunch
- chicken legs
- chili
- concentrated chicken soup
- garlic
- old yellow rice wine
- peanut oil
- sesame
- sichuan pepper powder
- side dishes, green onions
- zanthoxylum bungeanum
- ginger
- salt
- sesame oil
Ingredients
Steps
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Ingredients for making spicy chicken
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Grind ginger and garlic into puree
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Mix with salt
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Blanch the chicken legs in boiling water first to tighten the skin
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Take it out and use a toothpick to poke some small holes in the chicken legs
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Apply evenly to the chicken legs and massage with your hands
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Put it in a plastic bag and marinate for about 2 hours
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Choose a suitable pot, add water to boil, add a piece of chopped ginger, add a bowl of old rice wine, and put the chicken in
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After the fire comes to a boil, turn to the lowest heat and simmer for 18 minutes. Just poke it with chopsticks and no blood will come out
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Take it out and put it in ice water to freeze thoroughly
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Tear it open with hands and set aside
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Ingredients for making pepper and sesame juice
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Add an appropriate amount of sesame oil and peanut oil to the pan, add ginger slices and stir-fry until fragrant, turn off the heat and cool down
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Later add sesame seeds and Sichuan peppercorns and stir-fry over low heat
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Pour in the chicken stock
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Put the shredded chicken in,
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Boil and turn off the heat
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Soak in a bowl for half an hour
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Sprinkle some chives and coriander to enhance the flavor
