1. Wash the drumsticks and soak in water for more than 2 hours for later use
2. Add cold water to the pot, add the shallots, ginger slices, two spoons of cooking wine, add the chicken thighs, and boil on high heat
3.
After boiling, skim the foam, simmer for 12 minutes on low heat, and simmer for 15 minutes after turning off the heat. After simmering, use chopsticks to pierce the thickest part of the chicken thigh, and it can be out of the pot without bloody water, otherwise, cook for 2 minutes and turn off the heat for another 5 minutes.
The method of boiled and braised is to keep the chicken fresh and juicy. The chicken should be cooked thoroughly, and the chicken bones will have a little blood. This is normal and does not affect the consumption.
4. Prepare a basin of ice water, remove the chicken legs and quickly immerse them in the ice water until they are completely cool. The stimulation of the ice water will cause the chicken skin to shrink quickly, and the taste will be crisp and tender
5. Crush the peanut kernels with garlic mortar, not too thin, as shown in the picture
6. Add a little warm water to the peanut butter and mix thoroughly
7.
Add the soul of the saliva chicken-two spoons of Sichuan red oil.
For the specific preparation method of Sichuan red oil, please refer to my recipe-authentic Sichuan red oil
8. Add half a spoon of salt
9. Add two spoons of light soy sauce
10. Add a spoonful of rice vinegar
11. Add a spoonful of sugar
12. Mix thoroughly into a sauce
13. Chop the fully cooled chicken legs into pieces (as shown in the picture) and place them on a plate
14. Pour the adjusted sauce
15. Sprinkle with chopped peanuts and garnish with coriander leaves
Tips:The chicken thighs are tender and juicy, with a combination of spicy and sweet and sour sauce, which is a must!
Precautions:
1. Master the heat when cooking chicken, don't cook it too old;
2. The water for iced chicken legs must be iced enough, otherwise the chicken skin will not be crispy;
3. Sprinkle crushed peanuts at the end to keep it crispy, and taste better than mixing it in the sauce; if you like garlic, you can also add some garlic;
4. The authentic Sichuan red oil is the key to this mouthwatering chicken.
