Kowtow chicken recipe-Chinese Food-best chinese food recipes-cooking food

Kowtow chicken

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Kouji is a traditional characteristic dish in Sichuan and Chongqing of China. It belongs to the cold dish of Sichuan cuisine. It has rich seasonings and integrates spicy, fresh, fragrant and tender. When cooking, the soup for cooking chicken is very exquisite. It needs to be just right. In this way, the soluble protein of chicken can be preserved to the maximum extent, the freshness of chicken can be increased, and the unique flavor and taste can be possessed.

Cooking ingredients

cooked white sesame:5g

yellow wine:1 spoon

Cooking Steps

Step1:Wash the local chicken for use.

Step2:Pour the pot into half pot of water. Knot the green onion. Press the chicken on the green onion knot. Put in the ginger slices. Pour in the rice wine. Bring to a boil. Cover the pot. Cook for ten minutes. Simmer for five minutes.

Step3:Soak the stewed chicken in clear water. Refrigerate for 30 minutes. Then take out the cut pieces and put them on the plate. (forgot to take another picture. Sorry

Step4:Cut rice with ginger, scallion, millet and pepper, green pepper and garlic.

Step5:Wash and dry the pot. Pour in a small amount of oil. Stir fry the peanuts over low heat until fragrant.

Step6:Put the cooled peanuts on the vegetable board and crush them with a kitchen knife.

Step7:Sprinkle the cooked sesame seeds and peanuts evenly on the cut chicken.

Step8:Leave the oil in the pan. Pour in ginger, garlic, millet and green pepper. Stir slightly and turn off the heat. Then pour in red oil, vinegar, soy sauce, pepper oil, white sugar, sesame oil, and some salt and stir well.