Roasted snail chicken

Overview

How to cook Roasted snail chicken at home

Tags

• hot dishes
• home cooking
• lunch
• dinner
• beer
• chicken essence
• chicken legs
• cooking wine
• oyster sauce
• pickled bamboo shoots
• pickled garlic
• pickled ginger
• pickled red pepper
• white sugar
• chopped green onion
• salt
• snail

Ingredients

Steps

1. 1 Appropriate amount of snails (if you want to make delicious snails, cleaning is the most important step first, otherwise the cooked snails will have a peculiar and earthy smell. Cleaning the appearance of the snails cannot be done just once or twice). After cleaning the snails 10 times, pour them into a basin, add a few drops of sesame oil and let them sit for 12 hours. The snail will spit out the dirt in its body. Change the water every 12 hours and remember to drop oil. Every time you change the water, you need to clean it once or twice. Every time you leave it alone, the snails will spit out a lot of dirt. After the snails were scrubbed after being left to stand for 3 days, very little of the dirt was spit out. Use wire cutters to cut the butt of the screw to the second ring or above (the feces and sludge of the screw are all in this part), and then clean it with clean water more than 10 times. If you stir it like this, there will be no more turbidity. Only snails that are clean inside and out can be made delicious and can be eaten with confidence.

   

2. 2 chicken legs, chop into small pieces and put in a bowl. Add appropriate amount of salt and cooking wine to the bowl, stir well and marinate for 15 minutes.

   

3. 3 Soak an appropriate amount of bamboo shoots, use a knife to break the thicker part from the middle, and then cut the bamboo shoots into dices for later use.

   

4. 4 After the pot is hot, put in the snails and use a small fire to dry the water from the snails. When the snail jumps into the pot, the water has dried up and is ready for use.

   

5. 5 Then add the diced bamboo shoots, dry them on the kang and beat them out for later use.

   

6. 6 Heat the pot and remove the oil. When the pot is light, add the soaked red pepper segments, diced garlic and diced ginger. Stir-fry over low heat until the water is dry. Stir-fry the aroma of the pepper and then add the chicken pieces. Stir-fry the chicken to dry up the moisture, and stir-fry the chicken until fragrant.

   

7. 7 After frying until fragrant, pour in the snails, add 1 bottle of beer, an appropriate amount of white pepper and dark soy sauce, then add the diced bamboo shoots, turn to high heat and simmer for 10 minutes. After 10 minutes, open the lid and continue to reduce the juice over high heat. When the soup is right, add an appropriate amount of oyster sauce, sugar and chicken essence, stir-fry evenly, sprinkle with chopped green onion, and it's delicious.

   

8. 8 Finished product pictures