Sichuan style bowl chicken

Sichuan style bowl chicken

Introduction:

"Bo Ji" has a history of more than 100 years since it was handed down in the Qing Dynasty. It is made of boneless chicken slices mixed with pottery bowl, spicy seasoning and various seasonings. It has the characteristics of crisp skin, tender meat, spicy, sweet and salty. It's a special style to eat milk soup noodles with bowl chicken. In 1990, it won the award of quality of individual famous snacks in Chengdu, and in 1991, it was named as quality famous snacks by Chengdu Municipal People's government. "

Production steps:

Step 1: after the chicken is cleaned up, put it into the pot, add water, ginger and scallion, boil over high heat, turn off the heat immediately, soak for 3 minutes, and then pick up.

Step 2: take out the chicken and cool it in ice water. Change the knife into strips.

Step 3: put 1 tbsp pepper, top grade fresh soy sauce, golden standard oyster sauce, chicken essence, pepper powder, salt, cooked sesame, red oil and sugar into a bowl and mix well

Step 4: place the chicken in another bowl and pour in the seasoning.

Materials required:

Light chicken: 1

Chili oil: 1 tbsp

Ginger slices and scallion knots: appropriate amount

Top grade fresh soy sauce: 2 teaspoons

Golden standard oyster sauce: 1 tsp

Pepper powder: 1 / 2 tsp

Cooked sesame sugar: 6G each

Red oil: 1 tbsp

Chicken essence: small amount

Note: the chicken of Bo Bo chicken should be tender. If it is adult chicken, it needs to be cooked slowly over low heat to make its meat tender. But you can save a lot of time if you use chicken which is very tender. The freshness and tenderness of chicken need harmonious sauce to coordinate, otherwise it will destroy the taste.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy