Mouthwatering Chicken #Summer Low-Fat Light Meal#
Sichuan-style Spicy Chicken #Summer Low-Fat Light Meal Recipe# Illustrated Recipe, 26 Steps in Total. 2 Chicken Thighs.
Method
- 01
Step 1
2 chicken thighs.
- 02
Step 2
Use scissors to debone the chicken. Work slowly, avoiding breaking the chicken into pieces. Make the shortest cuts, separating the meat close to the bone. Leave two whole pieces of chicken thigh meat in the end.
- 03
Step 3
Put it in a pot of cold water and bring it to a boil.
- 04
Step 4
Prepare scallion segments and ginger slices.
- 05
Step 5
After the chicken boils, skim off the foam.
- 06
Step 6
Add ginger slices and scallion segments. Cover the pot and simmer over low heat 20 minutes.
- 07
Step 7
This is what it looks like after 20 minutes. Remove the chicken and let it cool. I made chicken soup noodles with the chicken broth (see my recipe "Chicken Soup Noodles" for details).
- 08
Step 8
While the chicken is cooling, prepare the sauce. Prepare 4 small red chilies (actual amount), 1 long green chili (actual amount), and 3 cloves of garlic. Increase the amounts if you prefer a stronger flavor.
- 09
Step 9
Finely chop the bird's eye chili and set aside.
- 10
Step 10
Finely chop the long green peppers and set aside.
- 11
Step 11
Mince the garlic and set aside.
- 12
Step 12
Place the chopped millet peppers into the bowl one by one.
- 13
Step 13
Sliced long green peppers.
- 14
Step 14
Minced garlic.
- 15
Step 15
Add a spoonful of salt.
- 16
Step 16
1/2 teaspoon of five-spice powder.
- 17
Step 17
Two tablespoons of light soy sauce.
- 18
Step 18
Three spoonfuls of aged vinegar.
- 19
Step 19
A spoonful of white sugar.
- 20
Step 20
Heat rapeseed oil in a wok until it smokes.
- 21
Step 21
With a sizzle, the oil splashed onto the seasonings.
- 22
Step 22
Mix well.
- 23
Step 23
Add half a bowl of cooled boiled water
- 24
Step 24
Mix well.
- 25
Step 25
Pour it over the sliced chicken thigh meat.
- 26
Step 26
The finished product is served.
Nutrition
Nutrition has not been calculated for this recipe.