Sichuan-style Bowl Chicken

Sichuan-style Bowl Chicken

by Yami Kitchen

5.0 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Bobo chicken has been handed down since the Qing Dynasty for hundreds of years. It is made of a pottery bowl filled with spicy and spicy condiments and boneless chicken slices with a variety of condiments. It has the characteristics of crispy skin, tender meat, spicy and delicious flavor, moderate sweet and salty. When eating milk noodle soup with bowl chicken, it has a unique style. In 1990, he won the Chengdu Individual Famous Snack Quality Award, and in 1991, it was named as the Quality Famous Snack by the Chengdu Municipal People's Government. "

Ingredients

Sichuan-style Bowl Chicken

1. After the light chicken is cleaned up, add water to the pot, add the sliced ginger and green onion knot, turn off the heat immediately after the high heat is boiled, soak for 3 minutes and then pick it up.

Sichuan-style Bowl Chicken recipe

2. After removing the chicken, put it in ice water and let it cool, and use a knife to change it into a strip.

Sichuan-style Bowl Chicken recipe

3. Put 1 tablespoon of chili oil, premium first-grade soy sauce, golden label oyster sauce, chicken essence, pepper powder, salt, cooked sesame seeds, red oil, white sugar in a bowl and mix thoroughly

Sichuan-style Bowl Chicken recipe

4. Place the chicken in another bowl and pour in the seasoning.

Sichuan-style Bowl Chicken recipe

Tips:

The chicken of Boboji is tender. If it is a mature chicken, it needs to be cooked slowly at low heat to make the meat tender. But if you use chickens that are already tender, you can save a lot of time. The freshness of chicken requires a harmonious sauce to coordinate, otherwise it will spoil the taste.

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