Spicy koushui chicken
Ingredients: 2 chives in chicken leg 1 3-4 slices of ginger in small handle 1 small handle.
Seasoning: chives 1 ginger, 2 slices of garlic, 2 petals.
Coriander 1 millet pepper 2 pepper oils 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 the onion, ginger and pepper, then add the chicken legs, bring to a boil over high heat and cook over medium heat 10 minute, then turn off the heat 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 penetrated with chopsticks and there is no blood oozing out.
2. Remove the chicken legs immediately after stewing, and put them in ice water to cool completely;
3. Drain the water after cooling, and tear the chicken into small pieces (or cut into pieces) and put them in a plate;
4, millet pepper, coriander, ginger, garlic and chives are cut into pieces; The cooked peanuts are pressed into coarse granules for later use;
5. Put all the seasonings into a bowl and mix well into sauce;
6. Pour the sauce on the chicken, and then sprinkle with cooked white sesame seeds and peanuts.
Braised chicken gizzards with millet pepper.
Material: millet pepper; Chicken gizzards; Garlic; Salt, soy sauce, yellow wine
Practice: 1, chicken gizzards in cold water, boiled and discolored, and sliced;
2. Cut chicken gizzards with salt, yellow wine and soy sauce for more than half an hour;
3, garlic cut into garlic, millet pepper cut into small pieces for use;
4. Add oil to the wok, then add garlic and millet pepper to make it hot and fragrant, and stir-fry the chicken gizzard. Because it has been marinated, there is no need to add seasoning. Stir-fry the chicken gizzards until they are cooked, and then take them out of the pan and put them on the plate.