1. Prepare all the ingredients.
2. Add appropriate amount of water to the pot, add chicken legs, green onions, and ginger slices.
3. After the fire is boiled, skim the froth on the top, add an appropriate amount of cooking wine and continue to cook for 10 minutes.
4. Add a pinch of salt after 10 minutes.
5. Turn off the heat, cover and simmer for 5-8 minutes.
6. Then rinse the chicken legs in cold water.
7. Chop it into small pieces of code plate for later use.
8. Take a small bowl and add a spoonful of tahini.
9. Add 15 grams of fresh shellfish and 5 grams of balsamic vinegar.
10. Stir slowly evenly.
11. Stir until the tahini paste has no particles.
12. Pour the sugar and salt and stir well.
13. Add garlic paste and stir well.
14. Pour sesame oil in a wok, add pepper, ginger and fry until fragrant.
15. Then pour the fried oil in the seasoning bowl.
16. Stir all the ingredients to form a sauce.
17. Stir-fried black and white sesame seeds.
18. Pour the sauce on the well-coded chicken nuggets, pour in chili oil and sprinkle with cooked sesame seeds and chopped green onion.
Tips:It is best if you can buy fresh three-yellow chicken.
If you don’t have it, you can make it with me and using fresh chicken legs.
Don’t cook too long for 10 minutes, turn off the heat and simmer for 5-8 minutes. This is very important.
Too cold chicken legs can tighten the chicken and make the chicken taste more tender.
