White-cut chicken with red oil

Overview

How to cook White-cut chicken with red oil at home

Tags

• hot dishes
• common dishes
• meat dishes
• cantonese cuisine
• children
• old man
• summer recipes
• banquet dishes
• dinner
• chicken legs
• dried ginger slices
• dried red chili pepper
• red oil
• rice wine
• star anise
• zanthoxylum bungeanum
• cumin
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash and dry chicken legs

2. 2 Apply a layer of rice wine evenly and let rest for 10 minutes

3. 3 Add salt, dried red pepper, dried ginger slices, cumin, peppercorns, and star anise to the wok and stir-fry over low heat

4. 4 Fry until the aroma is rich and the salt turns yellow

5. 5 Cool and crush it into pieces and put it in a bottle. If you don’t use it up, you can also use it as spiced salt

6. 6 Spread the five-spice salt evenly on the chicken legs, put them in a plastic bag and refrigerate overnight

7. 7 The next day, rinse the five-spice salt off the chicken legs and drain the water

8. 8 Apply a layer of oil

9. 9 Place in a steamer, steam over high heat for 25 minutes, then turn off the heat and simmer for another 3 minutes

10. 10 Cut pieces

11. 11 Drizzle with red oil