Ma Xiang white chopped chicken

Ma Xiang white chopped chicken

Introduction:

"On the basis of the original white cut chicken, I slightly improved the taste, and integrated some of the flavor of Sichuan cuisine saliva chicken. You might as well have a try."

Production steps:

Step 1: prepare raw materials

Step 2: make water in the pot, add onion and ginger cooking wine and pepper

Step 3: put in the chicken thigh.

Step 4: bring to a boil for 10 minutes.

Step 5: simmer for about 15 minutes, and use chopsticks to prick through bloodless water easily

Step 6: freeze in ice water.

Step 7: mix a bowl of juice, soy sauce and chicken soup 1:1, then add a small spoon of sugar, pepper powder and pepper oil, oil and pepper, finally add salt and chicken essence.

Step 8: Sprinkle with coriander, dip in the juice, and mix the chicken.

Materials required:

Chicken leg: one

Onion and ginger: right amount

Coriander: moderate

Soy sauce: two teaspoons

Spicy oil: right amount

Sugar: a small spoon

Pepper powder: half spoon

Cooking wine: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: Tips: 1, I did a little failure this time, the chicken cooked a little too light, not too bad. 2. In addition, the chicken I choose is not good. Chai chicken is best to eat chicken skin QQ, Sanhuang chicken is also good, and chicken leg is not good. This is a failure. 3. Juices can be chosen by myself. My taste is sweet and spicy.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: slightly spicy