Ingredients
Main ingredient
- 2 chicken leg
- 1 chives
- 4 sliced ginger
- 2 tablespoons Sichuan pepper
Seasonings
- 1 chives
- 2 slices sliced ginger
- garlic clove
- 1 parsley
- 2 fresh red chili
- 1 tablespoon zanthoxylum oil
- 1 tablespoon chili oil
- 1 teaspoon sesame oil
- 1.5 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon cooking wine
- 1 teaspoon white sugar
- 1/2 teaspoon salt
Decoration
- white sesame
- fried peanut
Directions
Tips
- Adjust the cooking time based on the size of the chicken. In order to make chicken meat tender, do not cook too long,
- Prepare ice water in advance since it is the key to make chicken tender. If you don’t have ice water, you can use cold water.
- You can adjust the seasoning based on your preference. But the original taste is fresh, hot and spicy.
Steps
1 Done | Fill the pot with cold water. Add the onion, ginger, and pepper, then add the chicken leg. Bring to a boil. Turn medium heat boil for 10 minutes. Then turn off the heat and cover to stew for about 8 minutes. |
2 Done | After braising the chicken legs, remove them from the heat and immediately put them in ice water to cool thoroughly. |
3 Done | Cool and drain. Then tear the chicken into small pieces (or cut into pieces). Place on a plate. |
4 Done | Fresh red pepper, coriander, ginger, garlic, chives cut them into pieces. Crush cooked peanuts into pieces and set aside. |
5 Done | Put all seasonings into a bowl and add some chicken soup (step 1, chicken leg soup). Mix well (You can adjust seasonings according to your taste). The authentic taste is spicy, fresh, spicy and sweet. |
6 Done | Pour the sauce over the chicken and sprinkle with white sesame and peanuts. |
7 Done | Enjoy it and family and friends. |
