The Pepper Chicken is cooled and flavored with peppercorns and scallion leaves as the main condiments. The peppercorns and green onion leaves and salt are chopped together, and the green onion juice is mixed with the flavor of the peppercorns, forming a unique pungent flavor in the process of blending with each other, which completely sets off the natural freshness and tenderness of the chicken meat. This dish is not complicated, the practice is also quite simple, but because of this, the requirements for raw materials are higher. Onion is best to use scallions, green onion leaves than white onion more, one is more nutritious green onion leaves, green onion leaves, into the dish color attractive; pepper to choose fresh, full, color moist, rich flavor, Sichuan salt source, Hanyuan and other real estate peppercorns are good; chicken is best to free-range chicken, if that kind of water in the mountains and water in the road to go their own way in the youth of the rooster is the best! Once upon a time, it became difficult for city dwellers to eat a real local chicken, whether it was sold in the market or eaten in a restaurant, all of which were feedlot broilers with powdery meat. For cold chicken dishes, there's really not much to eat if you're using the kind of chicken that's been raised intensively and quickly. The spices, however complex and elaborate, are also meant to complement the chicken cooked in white water, and only chicken that is flavorful and tough enough to be eaten in the mouth will leave a lasting taste on the lips and the palate. The flavor comes from the chicken itself, and the spices are just a primer. Ingredients: tender rooster 1 (about 1000 grams) Seasonings: 90 grams of green onions, ginger 10, 40 peppercorns, 75 grams of soy sauce, salt 2.5 grams, a little chicken essence, chicken broth 250 grams, 25 grams of sesame oil. Practice: 1, the chicken after hair removal, gutting and other preliminary processing, wash. 2, the pot into the appropriate amount of water, preferably not over the chicken, cold water, the chicken into the soup pot, the water boiled and then cooked for about 15 minutes chicken just cooked when fished out. 3, put the chicken into the ice water to cool and rinse and remove, drain. 4, the chicken will be broken down, chopped into about 4 centimeters long, 1.3 centimeters wide pieces, yard in the dish. 5, the pepper and green onion Leaves, salt with a knife into a very fine end into the bowl, into the soy sauce, sesame oil, chicken essence, chicken broth into pepper flavor sauce can be poured on the chicken. Pepper: pepper taste pungent, hot, to the spleen, stomach meridian. There are aromatic stomach, warming and dispersing cold, removing dampness and pain, killing insects and detoxification, relieving itching and removing the effects of fishy. But overfeeding is easy to consume intestinal water causing constipation. Scallion: pungent, warm, can pass Yang blood, expel insects and detoxification, sweating and relief of the surface, the main treatment of wind-cold cold and flu mild, carbuncle sores, dysentery pulse, cold condensation and abdominal pain, urination and other conditions. Onions and peppercorns are good medicine for lowering blood pressure, often eaten can inhibit high blood pressure. Chicken: chicken protein content is high, and easy to be absorbed into the body to utilize, have to enhance physical strength, strong body role. From /Eat/RMenu/200804/34895.html