Red Oil Skewers

Name: Red Oil Skewers
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Chicken leg; 1 Broccoli; A pair Chicken offal; A handful garlic; piece Chicken breast; Some Fish Ball; 2 pieces Bay leaf; 2 star anise; 2 shallot; 1 ginger; 1 spoon Cooking Wine; A few White pepper; 2 spoons Doubanjiang; Some Cooked white sesame; 2 spoons Red oil; 1 spoon Pepper oil; 1 spoon sesame oil; Some salt; 1 spoon chili sauce

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The weather in July is really scorching hot everywhere, and the whole person has no appetite, but the skewers on the street are hot, the spicy and appetizing taste makes people appetite, the ingredients are free to put, meat and vegetables The combination is nutritious and delicious. My son became addicted after eating it once. Every time he didn't want to eat, he begged me to make skewers for him.

Strictly speaking, this popular street food should be called red oil skewers. The appearance of red oil skewers is not long, but it has been unanimously liked by everyone. The origins of red oil skewers are different, and the methods are also different. There are characteristics of each, the common one is to add chili oil, soy sauce, pepper noodles and other seasonings directly to mix it into a spicy flavor. Add the original chicken soup to the seasoning sauce, so that the ingredients are half soaked in the soup, the taste is more tender and delicious. This approach is now widely used for reference.

Hunanese seem to have a soft spot for food skewers on bamboo skewers, such as skewers and barbecues. The chicken skewers on bamboo skewers is of course more meticulous and convenient than slaughtered into pieces, and other meat and vegetables are added, both in terms of taste and nutrition.

The varieties of side dishes are more diverse, and you can match them according to your own preferences. Quail eggs, potato chips, bamboo shoot tips, cauliflower, kelp, etc. You can also add meat dishes such as pork belly and beef. The side dishes can be blanched directly in the original soup without spicy sauce. The meat dishes are cooked in one pot, both as a dish and as a meal. Every time you make this, you don’t need to cook, and you can have a spicy appetizer.

It’s hot and I don’t have appetite, so I cook it, both as a dish and as a meal. My son and husband eat it every time!
The sauce for skewers is very casual, but I personally think that the sauce with red oil is the most authentic. The refreshing red color makes people appetite when looking at it. You don’t need to eat skewers while they are hot and let the ingredients. Soak it in the soup for some time, and let it soak up the soup to its fullest. It's the most delicious.

Red Oil Skewers

1. All the ingredients are ready.

2. Wash the chicken thighs, remove the bones of the chicken thighs, and leave the meat of the thighs for later use.

3. Put the chicken thigh pieces in an electric casserole, add cooking wine and appropriate amount of water.

4. Cover the pot, set the stewed chicken key, and stew for about half an hour until the chicken thighs are mature.

5. When we cook the chicken thighs, we start to process the chicken innards. This time I chose chicken intestines. Chicken hearts and chicken kidneys are also delicious. Chicken innards generally have a heavy fishy smell. When cleaning, first sprinkle a lot of flour and knead it hard. After the coarse particles of flour take away the dirt on the surface of the chicken intestines, put the chicken intestines in clean water. Rinse it with clean water repeatedly.

6. Put the processed chicken intestines in a pot of boiling water and blanch them, then tear off the grease on the surface of the chicken intestines with your hands, and then rinse them with cold water. The chicken intestines are processed, and the chicken intestines treated in this way have no peculiar smell at all.

7. Broccoli flowers are broken into small flowers, soaked in salt water for half an hour and then cleaned, the garlic sprouts are washed, and cut into sections for later use.

8. After the chicken legs have been cooked for half an hour, add the chicken breast and chicken intestines together and cook for another half an hour.

9. The sauce is ready, the sauce does not have to be exactly the same, you can mix it according to your own preferences.

10. Pour the light soy sauce into a bowl, add sesame oil, cooked white sesame seeds and red oil,

11. Add chopped chili

12. Stir into red oil sauce and set aside.

13. Heat the pot, add oil, add Pixian bean paste, and stir-fry over low heat.

14. Add star anise cinnamon and fragrant leaves, stir fry for a fragrant flavor.

15. Put the fried ingredients into the chicken pot and cook for 20 minutes on medium heat.

16. Filter out the residue and leave the soup to cool.

17. The broth of the boiled chicken and the tuned red oil juice are mixed to form a base sauce for skewers.

18. The processed vegetables are also put into the original broth of the boiled chicken, scalded and taken out.

19. All chicken pieces were changed to a palatable size and skewered on bamboo skewers. Hot vegetables are also skewered with bamboo skewers, and the chicken skewers are fully soaked in the soup to taste.

Tips:
For skewers, you can choose the seasoning according to your own preferences, but the marked oil must not be omitted. It is not difficult to make homemade marked oil. I see that many recipes use chili peppers in the oil, but it is actually more traditional. The method is to heat the oil and pour it directly on the chili noodles. If you are worried that the aroma is not enough or the temperature is not easy to control, I have a small recipe: pour the oil several times, and the temperature is higher than the other. In this way, the chili peppers are controlled, so that they are not mushy or not enough, and the taste is much more fragrant than ordinary methods. Even if you try it for the first time, you can make a very successful red oil, allowing you to have many, many delicious cold dishes this summer. If you want to be lazy, just like me, choose ready-made red oil, which is super easy.
You must add enough salt in the soup, and the vegetables can be soaked for a period of time for the ingredients to taste.
You must not add darker seasonings such as soy sauce or oyster sauce to the soup. What you want is a clear soup base and pure red oil color.
The soup base can be hot or cold, depending on your preference.
The side dishes are arbitrary and can be replaced with your favorite.