Bowled Chicken - Detailed Sauce Recipe
2024-04-04 14:39:28 2447
A dish that I have always wanted to cook, but someone thinks it's troublesome to cook even if they can't finish it. Hahaha, do you think this is not what a food blogger should say? Mainly because I'm afraid of wasting. Just like my parents came to Suzhou and started a summer of trouble, I'll bring you a pot of cold beer. You know, it's really simple, just a bit troublesome to string ingredients.
Details of ingredients
Technique
Steps to make Bowled Chicken - Detailed Sauce Recipe
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1. Wash chicken legs with cold water and add ginger slices and scallions to the pot. Take a tablespoon of cooking wine and boil it. Rinse off the foam with warm water and set aside.![]()
2. Put the chicken legs into the pot, bring a little ginger slices to a boil over high heat, and slowly simmer the soup over low heat.![]()
I turned off the engine in about thirty minutes, took out the chicken legs, put them in ice water, and let the soup cool for later use.![]()
4. Chop garlic, ginger, and scallion into small pieces.![]()
5. Put chopped ginger, garlic, and scallions into a small bowl, a moderate amount of millet and chili powder, and a little bit of chili noodles. I ground them myself because I like to eat spicy ones. Half a spoonful of Sichuan pepper powder and half a spoonful of five spice powder.![]()
6. Put more oil and a little bit of Sichuan pepper, star anise, and cardamom into the pot. Slowly stir fry over low heat until fragrant, then remove the spices.![]()
7. Pour it into a bowl three times, with intervals between them, otherwise the oil temperature will be high and it will easily become sticky. Stir well and instantly fill the room with a fragrant aroma.![]()
8. Pour the ingredients from the previous step into this large bowl. Pour the previously prepared chicken soup into it and add four spoons of light soy sauce, two spoons of oil consumption, one spoonful of vinegar, one spoonful of sugar, a small amount of chicken essence and salt, as well as two spoonfuls of homemade chili oil. Stir well and taste what is missing.![]()
9. Choose your favorite vegetables and string them together with a skewer. Today, I have shiitake mushrooms, seaweed, potatoes, broccoli, lotus root slices.![]()
10. The same goes for meat. Just choose what you like. Here are quail eggs, chicken feet, chicken gizzards, shrimp, and meatballs.![]()
11. Bring water to a boil in a pot, add an appropriate amount of salt and oil salt to increase the base flavor, and a little oil can keep the vegetables from changing color.![]()
12. If conditions permit, it can be placed in ice water for better taste and faster cooling without darkening the color.![]()
13. For meat that is easy to ripen, put it first. I like to eat shrimp, so I put in shrimp first. A spoonful of cooking wine to remove the fishy smell.![]()
14. Wash the pot again and add water to the meat. Boil a spoonful and a half of cooking wine to remove the fishy smell, and there will be foam. Rinse off with warm water, and then I put it into the pre prepared ice water. Haha.![]()
15. After it's ready, drain the water and set it aside. I also tore off the chicken legs from the soup and strung them together with bamboo skewers.![]()
16. Put all the skewers into the sauce bowl, soak for at least an hour, and remember to flip the noodles in the middle. This way, each skewer will be praised for its taste. I will flip the noodles and eat a few skewers, haha, probably many people are like me.![]()
If you don't have bamboo skewers at home, just throw them in and soak them. It's the same, but having a signature gives you a better feeling.![]()
18. Be a just right person, ordinary but not mediocre, enthusiastic but not impetuous, not competitive or confused, with a just mindset and a perfect life. Don't waste yourself, don't waste life, don't waste time.
