Spicy koushui chicken
Ingredients: chicken legs, 2 shallots, 1, 3-4 slices of ginger, and pepper 1 slice.
Seasoning: leek 1 ginger, 2 pieces of garlic, 2 petals.
Coriander 1 millet pepper 2 pepper oil 1 tablespoon Chili oil 1 tablespoon.
Sesame oil 1 tsp fresh soy sauce 1-2 tsp.
Balsamic vinegar 1 tablespoon cooking wine 1 tablespoon sugar 1 teaspoon salt.
Decoration: appropriate amount of cooked white sesame seeds and appropriate amount of cooked peanuts.
Practice: 1, put the pot in cold water, add onion, ginger, pepper, and then add chicken legs. Turn the fire to medium heat 10 minutes, then turn off the fire and stew for about 8 minutes. Please adjust the cooking time according to the size of the chicken. After cooking, stew for a while until the thickest part of the chicken can be easily pierced with chopsticks without blood oozing out.
2. Immediately after stewing, take out the drumsticks and put them in ice water for thorough cooling;
3. After cooling, drain the water, tear the chicken into small pieces (or cut into pieces) and put them on the plate;
4, millet pepper, coriander, ginger, garlic, chives cut into pieces; Press cooked peanut into coarse granules for later use;
5. Put all the seasonings into a bowl and mix well to make a sauce;
6. Pour the sauce on the chicken, then sprinkle with boiled white sesame seeds and peanuts.
Braised chicken gizzard with millet pepper.
Material: millet pepper; Chicken gizzards; Garlic; Salt, soy sauce, yellow wine
Practice: 1, chicken gizzards are put into cold water in the pot, boiled until they change color, and sliced;
2. Cut chicken gizzards with salt, yellow wine and soy sauce for more than half an hour;
3, garlic is cut into garlic paste, and millet pepper is cut into small pieces for use;
4. Put oil in the wok, then add garlic and millet pepper to stir fry, and add chicken gizzards to stir fry. There is no need to add seasoning because it has been marinated. Stir-fry the chicken gizzards until they are cooked thoroughly, then take them out of the pan and put them on a plate.