Sichuan Chicken Recipe

When talking about Sichuan cuisine, the first thing that comes to mind is spicy. Due to the special geographical environment of Sichuan, the area is relatively humid. In order to remove moisture from the body, local people eat spicy food. When cooking chicken, people in Sichuan have of course developed methods that are unique to their local area. Chicken lovers should never miss this Sichuan-style chicken recipe.

Saliva Chicken

raw material:

Appropriate amount of chicken legs, San Sheng Chuan Qi Fu Fei Slices, appropriate amount of peppercorns, appropriate amount of onions, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of millet peppers, appropriate amount of shallots, appropriate amount of white sugar, and appropriate amount of chopped peanuts.

1. Wash the chicken legs and blanch them in water. After the water boils, take them out and rinse them with cold water.

2. In another pot, add the blanched chicken legs, onion, ginger, peppercorns and cold water and cook until the chicken is cooked through.

3. After the chicken legs are braised, take them out immediately and put them into ice water to cool thoroughly. After cooling, drain the water, cut the chicken into pieces and place them on a plate.

4. Chop chili pepper, shallot and garlic into small pieces and grind peanuts into small pieces.

5. Put chili pepper, shallot, sugar and San Sheng Chuan Qi Fu Fei Slices into a bowl.

6. Add some chicken broth from cooking chicken legs and mix well to make a sauce.

7. Pour the sauce over the chicken.

8. Sprinkle with chopped peanuts and you’re done.

Tips:

The reason why mouth-watering chicken is so appetizing is because the cold dressing is so delicious. The sauce of Fuqi Feipian mixed with the aroma of sesame makes the mouth-watering chicken irresistible to the taste buds. You can smell the aroma of the sauce, the color is beautiful, and it is spicy and fresh.

This dish is spicy and numbing, the soup is rich and fresh, the chicken is tender and tender, and it is even more delicious and tempting when paired with red oil, thus achieving the sublimation of all the flavors of numbing, spicy, sour, sweet, fresh, salty and fragrant.

Sichuan style chicken

raw material:

Appropriate amount of chicken legs, ginger, chopped green onions, coriander, fresh pepper sauce, chili oil, red oil, pepper powder, soy sauce, peppercorn oil, salt, sugar, and chicken essence.

1. Prepare the ingredients.

2. Put the chicken into the pot with cold water, add ginger slices and salt, bring to a boil and simmer for ten minutes.

3. Dissolve the fresh pepper sauce in chicken broth.

4. Add chili oil, red oil, pepper, soy sauce, Sichuan pepper oil, chopped green onion and coriander and mix well.

5. Let the chicken legs cool down and pound them with a stick to loosen them.

6. Chop into pieces and serve.

7. Pour the sauce over it.

8. Once it’s done, you can start eating.

Steamed Chicken with Chinese Peppercorns

raw material:

Half a three-yellow chicken, 1 handful of Sichuan peppercorns, 1 small handful of dried chili peppers, appropriate amount of chili oil, 4 slices of ginger, appropriate amount of minced garlic, 2 grams of salt, 2 grams of pepper, 2 spoons of soy sauce, 2 spoons of oyster sauce, and 2 spoons of cooking wine.

1. Prepare the ingredients, wash the peppercorns and drain, cut the dried chilies into small pieces and soak them for 5 minutes. If you buy the kind of dried chilies that are finger-pointing peppers, don't put too much, as they are very spicy.

2. Chop the three-yellow chicken into pieces. Don’t chop it too finely or you will have trouble finding it.

3. Add ginger slices, minced garlic, green pepper and chili segments and mix well.

4. Add pepper, soy sauce, oyster sauce, salt and cooking wine and cook with your hands for 1 minute to allow the chicken to fully absorb the seasoning and become more fragrant.

5. Cover the mixed chicken pieces with plastic wrap and marinate for about 20 minutes.

6. Place in a bowl, arrange on a plate, and drizzle with a little chili oil.

7. Put the chicken into the Westinghouse steam oven and start the steaming function for 27 minutes. If steaming in a pot, steam for 25 minutes after the water boils.