Spicy Rattan Pepper Chicken

Name: Spicy Rattan Pepper Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Chicken whole leg; 2 tablets ginger; 2.5 teaspoons salt; Some Green and red millet pepper; 1 tbsp Cooking Wine; Some sesame oil; 25g Rattan pepper; 1 Green onions; Some black pepper powder; 1 tbsp Soy sauce; 3 tablespoons oil

by Lin Yu's Private Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Chicken has fine fiber and is suitable for all ages. It is one of the most common meats on the dinner table. But wanting to make chicken delicious is not so simple. It is not suitable to cook in large pieces, and it will be soft and rotten for a long time, but the flavor is not enough. The solution is to boil the chicken in clean water until it is just cooked, retaining the original flavor of the chicken, and then slowly blending it into it with a delicious sauce to firmly lock its flavor. The absolute spicy flavor is delicious. "

Spicy Rattan Pepper Chicken

1. Get all the materials ready

2. Pour cold water into the pot, add chicken thighs, scallions, sliced ginger, 1 teaspoon of salt, boil over high heat, add cooking wine, change to medium heat, cover and cook for 20 minutes, then use chopsticks to pierce the chicken thighs to see if blood comes out (according to Factors such as the size of the chicken legs and the size of the soup pot increase or decrease the cooking time). If there is no blood coming out, you can turn off the heat and simmer for 10 minutes.

3. When cooking the chicken thighs, cut the green and red millet pepper into circles, add 1 teaspoon of salt and marinate for a while to force out the spicy flavor.

4. After the chicken legs are cooked, remove them and soak them in the pre-prepared ice water to make the chicken firm and Q-bomb until the chicken legs become cold.

5. Pour 3 tablespoons of oil into the pot to heat, and then pour the hot oil into the rattan pepper bowl to make the rattan pepper exude a fragrance.

6. Add green and red millet pepper, pepper, light soy sauce, 0.5 teaspoon salt, and 3 tablespoons of water to boil chicken thighs in a bowl of rattan pepper and mix well.

7. Remove the chicken legs soaked in ice water, dry the water, remove the leg bones and leave only the chicken legs, place the chicken skin on the cutting board, and smear a thin layer of sesame oil on the surface.