Refreshing and appetizing cold dishes, fresh and salty, suitable for winter cooking. Fish sauce is the main auxiliary seasoning of Southeast Asian cuisine, which is generally used in frozen dishes. Fish sauce, also known as fish sauce and shrimp oil fish sauce, is a kind of sauce fermented from fish and shrimp. Its color is amber, its taste is salty and it smells like fish. Chicken with fish sauce is similar to boiled chicken.

material

Two chicken legs, a handful of pepper, three slices of ginger, and seasoning: Thai fish sauce.

working methods

1. Wash the chicken legs, cover the chicken with water, add ginger, and cook the chicken until it can be penetrated with chopsticks.

2. Take out the chicken and drain the soup. Cool and cut into small pieces.

3. The chicken soup is also cooled, and the oil on the surface is removed, which is convenient for skimming after cooling.

4. After skimming the oil, add fish sauce to the chicken soup to make it salty than usual, and add pepper to cook for 5- 10 minutes to make the pepper taste.

Let the soup cool after it is cooked, then put the cut chicken pieces in it and try to leave all the chicken pieces in the soup. Soak for a while, and then the chicken can be eaten.

skill

You can also wrap the peppers and put them in chicken soup. Don't overcook it, because it's not easy to cut. When cooking chicken soup with fish sauce and pepper, it is estimated that if the soup is not enough to cover the chicken, add water. Be sure to boil the soup after adding water. Fish sauce is salty, so be careful when adding salt. If the chicken soup is not enough, you can add water. The specific time is related to the salinity of the soup and the size of the chicken.