Chinese Food
How to make the most authentic Chongqing drool chicken (spicy drool comes out) ාmeat kitchen
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Hello, everyone. I'm a meat chef ~ Kouji is a special dish of Han nationality in Sichuan and Chongqing. It is characterized by a combination of spicy, delicious, tender and refreshing. The reason why the kowtow chicken is called this name is that it has a lot of prickly ash. After eating it, it will be numb to the point where its mouth is paralyzed. I hope you like it..
Cooking ingredients
Cooking Steps
Step1:Ingredients display - half peanuts of native chicken, 10 prickly ash, 50 ginger, 1 onion, 2 garlic, 3 raw peanuts, 15g old soy sauce, 5g cooking wine, 10g chili powder, 15g sesame oil, 5g peanut oil, 20g salt, 5g sugar, 5g white sesame, 3G vinegar.
Step2:First, cut one onion into sections. Slice ginger for later use.
Step3:Cold water chicken. Onion. 10 pepper. Ginger slices. Cover and boil for 5 minutes.
Step4:Boil over high heat. Cook on low heat for 5 minutes. Then turn off the heat and simmer for 15 minutes. Remember.
Step5:Put the cooked chicken in cold water. Put ice in the water. Until the chicken cools completely.
Step6:Clean the pot. Add peanut oil and pepper. Stir fry.
Step7:When the oil in the pot is slightly heated, put a spoonful of warm oil into the chili powder. Soak the chili powder in warm oil for a while. The color of the chili oil will be more beautiful later.
Step8:Stir fry the pepper. Remove the pepper. Heat the remaining oil.
Step9:When the oil is smoking, pour it into the chili powder. Fast pour under the premise of safety.
Step10:Chop garlic and set aside.
Step11:When the chicken is frozen, cut it into pieces and set the plate.
Step12:Fried peanuts.
Step13:After the peanuts are fried and fragrant, remove the clothes and chop them for later use.
Step14:Stir fry white sesame seeds for later use.
Step15:Cut the remaining green onions and spare them.
Step16:Add minced garlic, raw soy sauce, old soy sauce, salt, sugar, cooking wine and sesame oil into chili oil and stir well.
Step17:Pour the sauce on the chicken, sprinkle with peanut chips, sesame, and scallion, and the authentic Sichuan Chongqing koji with fragrance can serve ~ ~ the chicken is tender and crisp. Add the sauce. One mouthful down. The spicy smell comes from the tip of the tongue to the mouth. One word is cool...... Look at the picture. It's drooling.. Hee he
Cooking tips:The point is the sauce. And the chicken needs ice. There are skills in making delicious dishes.
