Sichuan Bangbang chicken

Sichuan Bangbang chicken

Introduction:

Production steps:

Step 1: wash chicken legs

Step 2: mixing and batching

Step 3: add appropriate amount of cold water to the skillet, add scallion, ginger and garlic, and cook over high heat

Step 4: after boiling, add chicken legs, and cook 30ml cooking wine, turn to medium heat, cover and cook for 20 minutes

Step 5: mash the fried peanuts and set aside

Step 6: pour chili oil and zanthoxylum oil into a bowl and set aside

Step 7: Sauce: sesame sauce with sesame oil into sauce, add soy sauce, salt, sugar, pepper powder, mix well, set aside

Step 8: after the chicken leg is out of the pot, wash it with clean water and soak it in cold water

Step 9: shred the chicken

Step 10: pour the sauce

Step 11: Sprinkle sesame and peanuts, and pour the oil

Step 12: Sprinkle with coriander

Step 13: finished product

Materials required:

Chicken thigh: 500g

Cooked white sesame: appropriate amount

Cooked peanuts: right amount

Coriander: moderate

Zanthoxylum oil: 30ml

Chili oil: 30ml

Sesame paste: 10ml

Sesame oil: appropriate amount

Soy sauce: moderate

Cooking wine: moderate

Pepper powder: right amount

Salt: right amount

Sugar: 10g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: 1. This dish is fragrant, spicy and delicious. 2. All seasonings are according to personal taste

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: spicy