1. Wash one of the chicken legs and remove the bones. Make a few strokes on the chicken instead of scratching the skin.
2. Cut a few slices of ginger and green onion, and about 10 peppercorns.
3. Prepare a basin of ice water. Put in ice cubes or ice packs.
4. Boil water in a pot, add ginger, spring onions, and about ten peppercorns. After the water is boiled, add the chicken, add cooking wine and a spoon of salt, turn off the heat and cook for about five minutes.
5. Cut some chopped green onion and minced garlic, and slice Thai pepper into circles.
6. Put a spoonful of sesame paste in a small bowl, adjust it with a little hot water, then add light soy sauce, vinegar and stir well, then add 1 teaspoon of sugar, 11 tablespoons of sesame oil, a little sesame oil, and finally add chopped green onion, minced garlic and Thai pepper.
7. When the chopsticks can pierce through, take out the chicken and soak it in ice water for half a minute. In this way, the taste of the chicken skin is crispy.
8. Cut the chicken into pieces and put it on the plate, and pour the seasoned sauce on the chicken (forgot to take this step). Heat a little oil in the pot. Heguo likes spicy and strong flavor. You can add peppercorns and dried chili in the cold oil to fry it until fragrant. Finally, pour hot oil on the chicken.
9. The delicacy is here, enjoy it!
Tips:The chicken must be cooked on a low heat, otherwise the meat will be old. After removing the chicken, put the chicken bones in the chicken broth for cooking or cooking.
