Shredded Pepper Chicken

Overview

The spicy pepper chicken with Xiaoliu soup dumplings I had in Xi’an was unforgettable, but the ones I made were still far from the same

I don’t have big chicken legs at home. It’s better to use the big chicken legs and tear them out by hand. They are a bit broken. Boil the water to remove the foam, just blanch it without boiling it for too long
Shave it from the bone and prick it with a fork to enhance the flavor
Mix pepper foam and ginger foam
Mix well and start marinating. Wrap it and put it in the refrigerator overnight
Put it into boiling water, cook on medium heat for 10 minutes, simmer for 10 minutes, put it into cold water and take it out
tear apart
Heat the pan, add vegetable oil, sesame oil, vinegar, sugar, sesame seeds, and water and simmer for two minutes. Add the torn pieces and cover the lid to better absorb the flavor. Then take it out of the pan and sprinkle some sesame seeds, coriander, and red pepper on top to garnish, and the peppercorn chicken is ready.