1. I use two chicken legs, half a chicken body, wash the chicken, put cooking wine, put the ginger into the pot and cook for 40 minutes [the foam should be removed]. After cooking, cover the pot and simmer for 20 minutes
2. Pick up the chicken and put it on a plate to let it cool, then make a bowl of chicken broth and let it cool, prepare the ingredients
3. Ginger, garlic, minced spicy millet and pepper, sesame in a bowl
4. After the salad oil is boiled, pour it into the picture 3, the salad oil should be overwhelmed by the ingredients
5. Let the chicken cool and chop it into slices, put it in a plate, evenly sprinkle with salt, five-spice powder, and a small amount of sugar for a while, then pour the cold chicken soup
6. Finally, pour light soy sauce and white vinegar [you can use lemon juice instead of white vinegar according to your taste], and pour picture 4 evenly on the chicken nuggets. You don’t like spicy peppers. You can leave the peppers alone or less, and the taste is good. Garnish with coriander
Buy on JD
Buy on Amazon