Sichuan Pepper Silky Chicken

Overview

Silky chicken is delicious and nutritious, but always boiling it in soup can make you tired. Today, let's try a different way of eating it: the main cooking method is steaming, which shortens the cooking time and prevents the loss of nutrients; it is poured with spicy oil made from Sichuan peppercorns and chili peppers to remove the fishy smell and increase appetite; and finally it is poured with a fresh and salty sauce made from extremely fresh soy sauce and oyster sauce. Ha! Think about it, fresh and tender chicken, paired with sesame oil and sauce, has the spicy and delicious flavor of Sichuan style, but also has the characteristics of Cantonese style boiling. What a satiating and nutritious delicacy it is -

Tags

• hot dishes
• old man
• sichuan cuisine
• summer recipes
• banquet dishes
• dinner
• women's day
• cinnamon
• corn oil
• ginger powder
• onion and ginger
• oyster sauce
• silky chicken
• star anise
• sugar
• very fresh soy sauce
• zanthoxylum bungeanum
• fragrant leaves
• minced garlic
• red pepper
• soy sauce

Ingredients

Steps

1. 1 Start the wok, pour in 300g corn oil, heat until 60% hot and then turn to low heat;

   

2. 2 Smash the loose green onion and ginger pieces and fry them until they become fragrant;

   

3. 3 Add the chili slices and fry until fragrant;

   

4. 4 Add Sichuan peppercorns;

   

5. 5 While stirring, continue to fry slowly over low heat until the peppercorns become dry and crispy, then turn off the heat;

   

6. 6 While the oil is hot, strain into a large bowl. You can strain twice.

   

7. 7 Amber-colored spicy oil, clear and fragrant - you can't use so much at one time, keep it sealed and use it anytime, cold or stir-fried, it's very appetizing and adds flavor.

   

8. 8 Remove the head and tail of the silky chicken, clean it, chop it into walnut-sized pieces, and use a sterilized towel or kitchen paper to absorb excess water;

   

9. 9 Put it in a basin, add minced garlic and ginger, stir evenly, stir for a while, it is best to rub it with your hands;

   

10. 10 Add 1 tablespoon corn oil;

    

11. 11 Add soy sauce, sugar and salt, stir well;

    

12. 12 Cover with plastic wrap and marinate for more than 15 minutes;

    

13. 13 Coded on the plate.

    

14. 14 After steaming the steamer, add the chicken, steam over high heat for 10 minutes, then turn off the heat and simmer for 2 minutes;

    

15. 15 Take out the steamed chicken and sprinkle with chopped green onion, red pepper segments and a few fresh peppercorns (for decoration);

    

16. 16 Add 3 to 4 tablespoons of spicy oil in a small pot and heat until it is 80 or 90% hot - oil streaks appear on the bottom and there is slight smoke on the surface;

    

17. 17 Pour the hot oil evenly on the chicken, and you will hear a "sizzling" sound, and the aroma will immediately overflow;

    

18. 18 Add 4 tablespoons of very fresh soy sauce to the original pot, bring to a boil, add oyster sauce, stir evenly, and boil again;

    

19. 19 Pour over chicken. You're done! Serving——