3 chicken thighs
Millet pepper 3 pcs
3 green peppers
Cucumber half a root
2 green onions
5 cloves of minced garlic
Ginger slices 3 pieces
1 scoop of sesame seeds
1 scoop of paprika
Light soy sauce 2 scoops
1 scoop of oyster sauce
A pinch of salt
Peppercorns 30 capsules
1 scoop of cooking wine
Old soy sauce half a scoop
Chicken essence half a spoonful
1 scoop of peppercorn oil
Chicken thighs deboned in cold water, add peppercorn ginger slices and green onion segments, cooking wine to fishy boiling for 15 minutes, cook well and then put out half a bowl of chicken broth for later
The chicken thighs are cooked over cold water and soaked for 10 minutes, and it is better to have ice water
In a bowl, add millet spicy, green pepper, minced garlic, sesame seeds, paprika
Drizzle with hot oil and stir-fry
Add two scoops of light soy sauce
Half a scoop of dark soy sauce
One scoop consumes oil
Add a pinch of salt
A little chicken essence
One scoop of peppercorn oil
Add half a bowl of soup before boiling chicken thighs and stir well to set aside
Spread the bottom of the bowl with shredded cucumbers
Cut the chicken thighs and put them on the plate
Pour the sauce you've prepared into a dish
Super appetizing spicy and fresh
Tips
If you like to eat spicy sauce, you can put some peppercorns in it, and you can also use a large leg for chicken thighs, and you can also use no bones