Green Pepper Chicken
1.
Wash the baby chicken, remove the butt and claws
2.
Put enough water to cover the chicken in the pot, add the slapped ginger and Huadiao wine. After it is boiled, hold the chicken head in your hand and blanch the chicken for 30 seconds. Be careful not to let go, take out the water after 30 seconds, wait for the water to boil again, put the chicken into the blanch again for 30 seconds, so blanch 3 times, 30 seconds each time
3.
After the last blanching, put the chicken in the pot of boiling water, turn off the heat, cover, and simmer for 30 minutes
4.
Remove the chicken from the hot soup, immediately immerse it in ice water, let it cool completely, remove and drain
5.
Wipe off the surface moisture, brush with a layer of sesame oil, dry in a ventilated place, or blow dry with a fan, the skin is firm and crispy
6.
The following is to prepare the sauce. Bring 1 tablespoon of rattan pepper to the boil with a small bowl of chicken broth. After cooling, strain to remove rattan pepper
7.
Put peanut oil in a pot and heat until it smokes. Turn off the heat and add 1 tablespoon of rattan pepper, 1 tablespoon of Chinese pepper, and two dried chili peppers. Do not remove the pepper and rattan pepper, remove the pepper and chop finely
8.
Pour the chicken soup of the boiled rattan pepper into a large bowl, pour in the June fresh special grade soy sauce, add salt and sugar and mix well, depending on the taste, you can add salt appropriately
9.
Add minced garlic, minced ginger, chopped green onion, and minced pepper to a large bowl
10.
Heat the sesame oil obtained in step 7 again, and pour it into the sauce bowl in step 9
11.
Cut chicken pieces into a deep bowl, put coriander, pour in the sauce, mix well, marinate for more than 1 hour and eat better
Tips:
1. It's better to choose a boy chicken
2. The most important thing is to heat the white chicken or vine pepper chicken. It is better to control it with the method of blanching and then braising. But different weather, different pots and pans will affect the effect of braising. When the time is up, use chopsticks to pierce the root of the thigh, and no blood will come out. If there is blood, you can boil it again. In addition, if the weather is cold or the pot is not well insulated, it is safer to keep the water and fish eyes boiled on a low fire after covering the lid, boiling for 15 minutes, and then simmering for 15 minutes.
3. The amount of this seasoning is suitable for half a chicken and a meal for three people. Make the sauce in advance, soak the chicken for more than 1 hour to make it more delicious. If it’s hot, put it in the refrigerator.
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