Tiger head chicken

Overview

It's the fifteenth day of the first lunar month again, a day for family reunion. Every time this day reminds me of my mother... I remember when I was a child, I could only eat delicious food during the New Year and festivals, and tiger head chicken is one of the must-have dishes on my family's table during the Lantern Festival, and it is also my favorite... Now, every time I cook this dish at home, I miss my mother very much, and miss my mother's taste... ...

Tags

• private kitchen
• chicken legs
• cooking wine
• egg
• flour
• light soy sauce
• old soy sauce
• onions
• sichuan pepper powder
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Chop the chicken legs into small pieces, marinate with pepper powder, cooking wine, light soy sauce, salt, sugar, chopped green onion and ginger slices for 20 minutes and set aside.

   

2. 2 Prepare two bowls, add flour and beaten egg liquid, cover the marinated chicken pieces with flour, then roll the chicken pieces in the egg liquid, fry them in a 70% hot oil pan until golden brown, remove and control the oil.

   

3. 3 Add a small amount of oil to the wok. When the oil is hot, add sliced ginger and chopped green onion and stir until fragrant. Pour in boiling water until the chicken pieces are covered. Add light soy sauce, dark soy sauce, and appropriate amount of salt. Add a small amount of sugar. Finally, add the chicken pieces and bring to a boil. Transfer to a pressure cooker for 20 minutes.

   

4. 4 OK! Wow! It tastes really, really delicious!