Ziyan Baiwei Chicken and Green Pepper Chicken Recipe

We all know that the nutritional value of chicken is particularly high, and it is not easy to gain weight if you eat chicken regularly, because chicken contains relatively little fat. In addition, there are many ways to cook chicken, and the price of chicken on the market is relatively cheap. The two most delicious ways to cook chicken are Baiwei Chicken and Tengjiao Chicken. So how are ZiYan Baiwei Chicken and Tengjiao Chicken made? The editor will introduce it to you below.

Method 1:

1. Clean the chicken and add ginger slices, green onions, cooking wine and dried peppercorns.

2. Pour in boiling water and bring to a boil, then simmer over low heat for 18 minutes. If the chicken is smaller, shorten the time.

3. Take out the chicken and put it into cold water to cool it down. Change the water 5 times in a row. Let it sit for 40 minutes for the last time to cool it down completely. The chicken soup was reserved for later use. In order to save time, I took out some and put it in the freezer to cool it down.

4. Take 70 grams of fresh peppercorns and grind them into pieces in a food processor. If you don’t have a food processor, you can use a garlic press. Mash the garlic as well and cut the green and red peppers into circles.

6. Mix sugar, salt, chicken powder, soy sauce, chili rings, chopped Sichuan peppercorns, minced garlic, ginger juice, and sesame oil into the chicken soup.

7. Pour the previous mixture into the bowl with the chicken nuggets, garnish with un-crushed peppercorns, and marinate for 1 hour before serving for a more flavorful taste.

Method 2:

1. Wash the blood from the chicken thighs and cook them with one or two strings of Sichuan peppercorns, ginger, onion, water and a spoonful of salt. I underestimated my own fighting ability and the deliciousness of the finished product. One chicken thigh was not enough and I was left wanting more. Remember to buy two. Bring to a boil with the lid on, then reduce to medium heat and boil for 10 minutes.

2. Immediately prepare a large basin of ice water, throw the chicken legs in, and let the chicken cool quickly. Take out a bowl of the cooked chicken soup and chill it in the refrigerator.

3. Cut the string pepper and chopped green pepper into small pieces with scissors, sprinkle a spoonful of salt, mix well and set aside.

4. Grab a handful of green and red peppercorns. Don’t think it’s too much. To make it tasty, you must be willing to add more ingredients.

5. Heat oil in a pan over high heat. Use organic soybean oil, which is more fragrant. Pour the oil until it covers the bottom of the pan. Continue to heat until you can see oil droplets on the surface (feeling like a surging undercurrent). Put your hand 10 cm above the pan and feel the waves of heat.

6. The peppercorns pop immediately and the whole house is instantly filled with fragrance.

7. Wait until the peppercorns calm down, then add the green peppers and dried chilies and stir them again. Stir in the minced garlic and set aside.

8. The chicken legs are frozen and the soup is cold. Cut the chicken legs into pieces. The meat is so tender that it is difficult to chop them into pieces. Taste the chicken soup to see if it's slightly salty. You can use a little light soy sauce to adjust the saltiness. I don't want the soup to turn the dark color of soy sauce and color the chicken, so I add enough light soy sauce to prevent the chicken from being colored. Pour chicken broth over chicken thighs.

9. Pour the oil you just prepared on top, sprinkle a handful of chopped green onions and the string of Sichuan peppercorns in the soup as decoration.

The taste is so delicious, very suitable for summer. The chicken is tender, fresh, spicy and icy. Due to the rapid cooling, the chicken juice between the chicken skin and the chicken meat condenses into a thin layer of frozen food, which is extremely delicious and beats the Sichuan pepper chicken of Ziyan Baiwei Chicken.