Health benefits
White sugar: low protein
Ingredients
Chicken ( 1000g ) | Red oil ( 2 tablespoons span> ) |
Old ginger ( 10 grams ) | Onions ( 4 trees ) |
Single garlic ( 2 ) | White sugar ( 1 spoon ) |
Salt ( A little ) | Light soy sauce ( 2 spoons ) |
Spicy oil ( 2 spoons ) | Sesame oil ( 1 spoon ) |
Sichuan peppercorn oil ( 1 spoon ) | Cooking wine ( 1 spoon ) |
White sesame seeds ( Appropriate amount ) |
Recipe for Sichuan-style Bangbang Chicken
1. Boil half a pot of water and add the chicken Lift it up and put it in boiling water for a few seconds and then lift it up again.After repeating it for 8 times, add 1 spoonful of cooking wine, 5 grams of flattened old ginger and 2 green onion knots.Put the chicken in the pot and simmer for 20 minutes
2. Prick the chicken leg with a toothpick.If no blood comes out, it means the chicken is cooked.Remove it.Out of cold water
3. Place the cooled chicken on the cutting board and put the knife on it At the point where the chicken is about to be cut, another person uses a rolling pin to hit the back of the knife hard to cut the chicken.
4.Sliced chicken
5.5 grams of ginger, 2 green onions, 2 Mince Gedu garlic
6.Put red oil, light soy sauce, sesame oil, and Sichuan peppercorns in a bowl Oil, a little salt, minced onion, ginger, garlic, white sesame seeds, plus 3 tablespoons of chicken broth
7.Pour the prepared sauce over the sliced chicken
Tips
Blanching the chicken repeatedly in boiling water and quickly immersing it in cold water after cooking is all to make the skin more elastic.The fire for cooking the chicken should be low and the pot should be kept just right.Just let it boil a little bit!
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