Sichuan Spicy Chicken
by Delightful food temptation
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. One slaughtered three-yellow chicken, first chop off the tips of the claws, and then stuff the feet into the belly of the chicken. Fill a pot with water and bring to a boil, add the ginger peel and shallots to a boil. After the water is boiled, pour the three-yellow chicken to scald the cooked epidermis to lock the water in the chicken's body. When the skin is discolored, quickly cool it in cold water, repeat it once, twice in total, to lock the chicken's umami taste. Dip the chicken into the pot again, and press it down with a frying spoon to prevent the chicken from floating. Low heat, keep the water temperature not boiling, soak for 25 minutes. Lift the chicken after 25 minutes and put it in ice water to cool. After cooling, hang the chicken and drain the water.
2. Place the chicken on the chopping board, cut off the neck and head, cut the chicken back into two, and divide the chicken into two. Cut off the chicken wings, then divide the chicken into two from the middle, cut off the chicken thighs, chop off the chicken buttocks and discard them. After cutting off the chicken shank and chopped it into pieces, put it in a plate. Chop the chicken back into pieces and put it into the dish, and put half of the chicken neck into the dish. Cut the chicken breasts into pieces and put them on the plate. Cut the chicken thighs and chicken wings into pieces and place them on top. Finally, put the wing tips and half of the chicken head on the plate to complete.
3. Add the right amount of minced ginger and minced garlic to the bowl, add the right amount of ground peanuts, salt, chicken essence, add 2 tablespoons of balsamic vinegar and half a tablespoon of dark soy sauce, pour in the right amount of sesame oil and 1 tablespoon of white sugar, add 2 tablespoons of chicken broth, and mix well , The sauce is ready.
4. Pour the chili powder and cooked sesame seeds into a bowl, stir well and set aside. Appropriate amount of scallion and ginger slices. Prickly pear, white koe, star anise, cinnamon, bay leaf, each in an appropriate amount. Heat up the pot, add appropriate amount of oil, add green onions and ginger slices to low heat and fry until fragrant, then pour in the wet spices, and fry slowly on low heat until all fries are fragrant, and all the green onion, ginger and spices are removed.
5. Add appropriate amount of dried perilla leaves to the chili powder bowl, pour the boiled oil into the chili bowl several times, and stir evenly. Pour the sauce and chili oil on top of the chicken, sprinkle with chopped green onion, and it's delicious.
6. Finished picture
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
