Chicken legs 1 only

ingredients

Sesame paste 1 spoon

Mix sesame oil with soup spoon

Seafood soy sauce 2 tablespoons

Sesame 1 spoon

Salt 1 tsp

Star anise 1 piece

Pepper 1 piece

Ginger powder 1 spoon

Sichuan bangbangji step 1

After cleaning a chicken leg, boil the water, put it in the pot and take it out in the boiling pot, that is, blanch the chicken leg.

Step 2

After the blanched chicken legs are washed again, add water to the boiling pot, add the chicken legs, add star anise, pepper, ginger powder and salt at the same time, cover, boil for half an hour, and take out after cooking.

Step 3

Sliced onions are laid on the bottom of the plate.

Step 4

The cooked chicken leg is fished out and boned, and the chicken leg meat is pounded and pounded with a rolling pin or a small stick.

Step 5

Tear the beaten chicken lightly by hand and pile it on the onion.

Step 6

I used 1 tablespoon sesame sauce, 2 tablespoons seafood soy sauce, 1 tablespoon cooked sesame seeds and half a tablespoon sesame oil to mix well.

Step 7

Pour the sauce on the chicken and mix well.

knack for cooking

Add a spoonful of salt when cooking chicken legs, and the salinity of the juice in the later stage is enough. Don't add salt. It is best to have fresh ginger. When cooking chicken legs, add pepper and fresh ginger or remove the fishy smell of meat. I don't use ginger powder at home.

I like spicy food, and it is better to put a spoonful of Chili oil.

After the chicken leg is cooked, take it out and cool it.