Lazy Rattan Pepper Chicken
1.
Wash the chicken thighs, cut a few slices of ginger, cut the shallots into sections, and wash the peppercorns to remove dust.
2.
Add appropriate amount of water to the pot, add the chicken drumsticks, add sliced ginger, spring onion and pepper, add cooking wine to remove fishy. First boil on high heat until boiling, then turn to medium and low heat and cook for half an hour.
3.
To prepare the seasoning soup, cut parsley into sections and dried chili into circles. Add salt, vine pepper oil and Chinese pepper oil.
4.
Chopsticks can easily penetrate the thickest part of the chicken, and there is no blood flowing out, and the chicken is cooked. Pick up the chicken drumsticks and immerse them in ice water or cool boiled to cool down.
5.
Scoop a few spoonfuls of chicken broth into the seasoning bowl and mix well.
6.
Chop the chicken into pieces or tear into strips. Soak the chicken in the soup for at least one hour. You can eat it at the end.
Tips:
1. The process of cooking chicken is similar to that of white-cut chicken. You need to use tender chicken instead of native chicken and old hen. It is not easy to cook.
2. The original seasoning soup should use millet pepper and green hot pepper. I didn't have it at home. I used dried pepper and cut a little parsley. It has a special fragrance and feels better. The spiciness will be lighter, so it's suitable for people who can't eat too much spicy.
3. Because it is a soaking method, the amount of salt should be a little more than normal cooking, otherwise it will not taste good. The longer the soaking time, the more delicious it is. Both rattan pepper oil and Chinese pepper oil are readily available, which is very convenient. You can also fry some by yourself and store it for later use instead of temporarily frying it every time.
