Tengjiao Chicken (heavy Flavor Jianghu Cuisine)
1.
Chop millet peppers (cut with scissors to make them look more beautiful). For beauty, it is best to use half of green and red peppers. Wash the drumsticks and soak them in cold water for an hour when you have time to remove blood
2.
Add cold water to the pot to cover the two fingers of the chicken legs, add the cooking wine ginger slices and cover the pot, turn to medium heat and simmer for 5 minutes, turn off the heat and simmer for 8 minutes. (Time may change due to weather and pot conditions, please adjust as appropriate. It is nothing more than prick with chopsticks. If you are not familiar with it, you will get bored for a while)
3.
After removing the chicken legs, immediately immerse the chicken legs in ice water until the chicken legs are completely cool (to maintain the tenderness and firmness of the chicken legs, and the skin is also crisp)
4.
Sprinkle most of the chopped millet peppers with a thin layer of salt and marinate for a few minutes, so that the processing will easily bring out the spicy flavor (you can see that the originally dry millet peppers slightly ooze a little water) (I didn't buy the green... …Had to use all red)
5.
Heat the ordinary edible oil in the pot, turn off the heat, pour in the pepper and shovel out (fresh green pepper is best, but unfortunately this season is not available, so I used dried green pepper)
6.
Cut the cold chicken legs into thin pieces, okay, chop them into pieces
7.
Mix the oiled green pepper, millet pepper, salt, chicken essence, a little bit of white pepper, two tablespoons of light soy sauce, two or three tablespoons of pepper oil, and cool boiled water. You can taste the saltiness, it should be saltier than the usual dishes, I personally think it is about 1.3 times the usual dishes)
8.
The chicken nuggets are neatly packed into the sauce, sprinkled with the remaining millet peppers for decoration, sealed and placed in the refrigerator for two to three hours to taste.
9.
The following comes with a crash package teaching package meeting version~~~~
10.
Chop the millet pepper, mix with salt and chicken essence, and marinate for more than 15 minutes. The chicken breast is cooked and shredded. Add white pepper, salt, chicken essence, marinated millet pepper, light soy sauce, and pepper oil, mix well, this is OK Taste and adjust the taste while mixing, quick and simple, very suitable for novices~~~
Tips:
1. The pepper oil must be willing to put it! Finally, the whole soup is covered with a layer of pepper oil to taste enough!
2. You can ascend to heaven with fresh green pepper! If you don’t have it, use dried green pepper. Red pepper is not recommended. The taste is really different. And you should choose the kind of prickly ash that has a strong flavor. Some prickly ash sold don't smell like prickly ash, and good prickly ash can be found in supermarkets along the taste!
3. Boiled chicken thighs are the key. After a long time of cooking, the chicken will become old, too short and undercooked, and personal tastes vary greatly. For example, I can’t accept blood in the bones, but many people like it (for example, some recipes). The sub is to put cold water into the pot, turn off the heat and use a plate to press the chicken legs to sink. When the water becomes warm water, remove the chicken legs. The meat is very tender, but I personally think it is a bit raw). So, the time I said is only for your reference, and different heat dissipation of different pots also have a certain impact on the maturity, I use a thick and slow heat dissipation pot, you can adjust it according to your needs, it is nothing more than useful Toothpicks and chopsticks are pierced and bored.
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