【Sichuan cuisine】: Yamashiro stick chicken

Royalties

Green peppercorns; three yellow chicken; cooked sesame seeds; green onion; paprika; sugar; red oil; soy sauce; sesame oil

method

Remove the internal organs of the three yellow chickens, wash them, and cook them in a pot of boiling water for a quarter of an hour.

Mix in half a scoop of cold water, and when the water boils again, turn the chicken over and cook for another 10 minutes, then mix in half a scoop of cold water.

After the water is boiled, turn over, use small bamboo thorns to pierce the chicken, and when no blood comes out, it can be picked up.

Soak in chilled water for 1 h and remove to dry.

Brush the chicken skin with a layer of sesame oil.

Then divide the neck, wings, chest, and back ridge and gently pound them with a rolling pin to make them soft.

Hand torn into chopstick-thick strips of meat

Place the head, body and feet of the chicken on a plate.

Red oil, peppercorns, paprika, sesame oil, soy sauce, sugar, green onion, cooked sesame seeds, salt and mix well into a sauce

Drizzle the sauce on a plate and garnish with green peppercorns to serve.