Spicy Shredded Chicken Drumsticks
1.
Prickly ash, appropriate amount of chili, 5 sesame seeds, 1 teaspoon, concentrated chicken broth, appropriate amount of coriander, shallot, appropriate amount of ginger, a piece of garlic
2.
Wash the drumsticks
3.
The chicken legs are scalded with boiling water to tighten the skin
4.
Fish out and poke some small eyes on the chicken thighs with a toothpick
5.
Rub the ginger and garlic into puree and mix with pepper powder and salt
6.
Mix evenly
7.
Spread evenly on the chicken legs and massage with your hands
8.
Put it in a fresh-keeping bag and marinate for about 2 hours
9.
Choose a suitable pot, add water to a boil, put a piece of crushed ginger, and add a bowl of old rice wine
10.
Put the chicken thighs in, turn to the lowest heat and simmer for 18 minutes after the high heat is boiled. Just poke it with chopsticks and it won’t be bleeding.
11.
Take it out and put it in ice water
12.
Tear open the disk with your hands for use
13.
A bowl of old rice wine
14.
Put the right amount of sesame oil and peanut oil into the pot
15.
Add ginger slices and fry for a fragrance, turn off the heat to cool down
16.
Later, put the sesame seeds and pepper and chili into the broth made by stir-frying on the lowest heat and pour into the chicken broth.
17.
Big fire open salt chicken bouillon seasoning
18.
Put the shredded chicken in and boil on and off
19.
Put it in a bowl and soak for half an hour, sprinkle some chives and parsley to taste
Tips:
Xiaoyingzi's words:
1. If you can't buy real three-yellow chicken, use chicken thighs instead, the meat is quite tender
2. When cooking the chicken, it must be simmered at the minimum fire, the water in the pot is not boiling. If you can’t reach this kind of heat, just open the lid.
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