Braised Chicken Hands
Overview
Spicy and fragrant ~ braised chicken hands.
Tags
Ingredients
Steps
-
Wash the chicken hands and remove the melons, then blanch them in water, add cooking wine and salt, and simmer over low heat for 15 minutes to remove the foam.
-
Remove after cooking, wash twice with warm water, drain and set aside.
-
Put a little oil in a large spoon, stir-fry the dried chili peppers, aniseed and Sichuan peppercorns over low heat and set aside.
-
Put an appropriate amount of water in a large spoon, boil the water, add the green onions, ginger slices and small marinade packets, cook for a while and then add a spoonful of red yeast rice to adjust the color.
-
After the water turns red, add 2 tablespoons of golden sauce, 1 tablespoon of Korean barbecue sauce, and appropriate amount of salt and mix well.
-
Strain the cooked marinated soup, pour the juice into a bowl, add 2 tablespoons of chili oil, 1 tablespoon of honey, 1 tablespoon of chicken essence, and 1 tablespoon of dark soy sauce. l spoon of sesame oil and stir evenly.
-
Then pour in the spicy ingredients that were stir-fried before and mix well with the juice.
-
Pour the mixed sauce evenly onto the chicken hands.
-
Cover with plastic wrap and refrigerate for an hour, turning halfway through to evenly incorporate the flavors.
-
After serving, sprinkle with green and red pepper.
