Chinese Food
Braised chicken with spicy sauce
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It's a famous cold dish in Leshan, Sichuan. It's baizaji. Chengdu's bangbangji. Chongqing's kowtow chicken. It's a little different. But the condiments are almost the same. Some still need to boil spicy water. But the condiments in the recipe are enough at home.
Cooking ingredients
Cooking Steps
Step1:Wash the Chai chicken in cold water. Boil it over high heat and simmer for 1 hour to 1.5 hour. If you like it soft, you'd better stew it One point five Hour ha.
Step2:Take out the cold water. The goal is to make chicken skin more elasti
Step3:Part of the bone can be removed. It's like chicken leg. Chicken wing and chicken claw are not needed. Cut stri
Step4:Hot oil in the pot. 80% oil temperature is enough
Step5:Sichuan chili noodles are spicy and fragrant at the same time. The particles are thick. The color is dark re
Step6:80% hot oil on chili noodle
Step7:Sprinkle white sesame seeds when the oil temperature is a little lo
Step8:Put salt monosodium glutamate, sugar, pepper powder, chicken soup and prepared chili oil into the cut chicken pieces and mix wel
Step9:Finished drawings. It's a famous cold dish in Leshan, Sichuan Province. It's baizaji. It's called bangbangji in Chengdu. It's called Kouji in Chongqing. It's a little different. But the condiments are almost the same. Some still need to boil spicy water. But the condiments in the recipe are enough at home.
Step10:Finished product drawin
Cooking tips:This time, I used one chicken to make two flavors. Half of them were chicken soup and half of them were white chicken. It's best to make it with Chai chicken. The meat of Chai chicken is compact, the skin of chicken is elastic, the taste is crisp and crisp. After boiling, the soup is good. Compared with Sanhuang chicken or other broilers, the meat quality and chicken skin are too soft and rotten. When boiled for half an hour, they will be rotten and mushy. The taste is bad. There are skills that are not suitable for making this dish delicious.
