Vine Pepper Bowl Chicken

Name: Vine Pepper Bowl Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Rattan pepper; 10 pieces Two Vitex Chili; 1 Three Yellow Chicken; 1 Trotters; 1 stage Lotus root; 1 piece potato; 1 carrot; 1/2 Cauliflower; 15g (or other seafood, meat or vegetables you like) Dried fungus; 5 Millet spicy; 50g Chives; salt; Sugar; Chicken Essence; oil; 25g ginger; 25g shallot; 20g garlic; 30g Cooked Sesame

by Gourmet story of big dishes

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This vine pepper bowl chicken method comes from the principle of subtraction, and it was eaten at her family dinner during the Spring Festival. Rattan pepper is hard to come by in the north, so you can use rattan pepper oil instead. As for the amount of salt and sugar, it depends on your personal taste. You can try it. The amount of chicken broth is better than the fresh dish. The criterion for taste is vegetables. Crisp and tender, meat dishes should be fresh and tender, so a pot of dishes that seems light and breezy, the knife is also sloppy.
This is a cold dish. Simply put, adjust the taste of the soup base and add your favorite dishes, either meat or vegetable.

Vine Pepper Bowl Chicken

1. Wash the fresh chicken and drain the water, put enough water, ginger and green onions in the pot, boil the chicken in the water, simmer it over a low heat, take it out and let it cool to dry, then cut the chicken into slices or chop it into pieces The pieces are ready for use. You can also remove the chicken bones and put them back in the soup to make the soup. Skim the foam from the boiled chicken soup, add the boiled pork stick bones to a boil, turn to low heat and boil until the soup turns white and cool and set aside. Cut the pig's feet into small pieces, rinse with boiling water to remove any foam, then put it in the soup and cook, remove and drain the water, pickle with appropriate amount of salt for later use

2. Peel the lotus roots and potatoes, wash and slice them, disassemble the cauliflower into small florets, soak the fungus into small florets, boil the vegetables in water and then put them in ice water to remove and drain the water for later use