Spicy chicken with saliva

Overview

Ingredients: One chicken leg. Cooking ingredients: Scallions, ginger slices, 1 tablespoon white wine, half a slice of cinnamon, a few star anise. Ingredients for red oil: 1 tablespoon chili powder, chopped peanuts, sesame seeds, vegetable oil, salt, onions, ginger, garlic, star anise, peppercorns, cinnamon. Seasonings: light soy sauce, vinegar, white sugar, minced garlic, peanut butter, chicken broth

Tags

• cold dishes
• home cooking
• children
• sichuan cuisine
• summer recipes
• lunch
• famous dishes
• big chicken legs
• chili powder
• chives
• cinnamon
• liquor
• peanuts
• sichuan pepper powder
• star anise
• sugar
• very delicious
• vinegar
• white sesame
• zanthoxylum bungeanum
• garlic
• ginger
• peanut butter
• salt
• vegetable oil

Ingredients

Steps

1. 1 Prepare the ingredients, because there is a holiday in the United States soon, and the supermarket is on sale, so I bought a lot of fresh and cheap large chicken legs.

   

2. 2 Wash the chicken legs, put them in a pot, add cold water, green onions, ginger, star anise, cinnamon, and white wine and bring to a boil over high heat to remove floating foam, then reduce to low heat and simmer for 10 minutes, then turn off the heat and simmer for 15 minutes (do not open the lid of the pot).

   

3. 3 Add ice cubes and water to prepare, put the braised chicken legs into the ice water and chill until the chicken legs are cool.

   

4. 4 Fry the peanuts (fried peanuts, see my recipe for details), let cool, peel, put in a food seal bag, and crush with a rolling pin.

   

5. 5 Place crushed peanuts, cooked sesame seeds, chili powder, Sichuan pepper powder, and salt into a small bowl and set aside

   

6. 6 Heat the pot, add cooking oil, add ginger slices, green onion slices, garlic slices, Sichuan peppercorns, cinnamon and star anise. Fry over low heat until the ginger slices and green onion slices shrink and dry (showing a healthy brown color). Turn off the heat and use a colander to filter out the seasonings in the pot, leaving only the oil.

   

7. 7 Pour the fried hot oil into a bowl with crushed peanuts and chili, and quickly stir it evenly with chopsticks (note: do not pour in the fried onions, ginger, and garlic, use a strainer or a colander to strain it out)

   

8. 8 Add peanut butter to chicken stock and mix thoroughly, add soy sauce, balsamic vinegar, sugar and minced garlic and mix well

   

9. 9 Add the red oil and chopped peanuts to the mixing bowl from the previous step

   

10. 10 Cut the chilled chicken legs into pieces and place on a plate, pour the sauce on them

    

11. 11 Plating