The delicious taste of red oil bowl chicken is generally impossible for Sichuanese to refuse. The aroma is incomparable, and a little bit of spicy can just trigger the pleasure of taste. This is probably the charm of the red oil bowl chicken. But at home, it is actually difficult to make bowl chicken, because everyone is not very clear about how the soup base of bowl chicken is made, but as long as you read today's little trick I guarantee that you can learn to make secret bowl chicken.
Ingredients for production
3-4 chicken thighs, a packet of spices, ginger, shallots and garlic, 1 teaspoon of peppercorns. Appropriate amount of cooking wine, white sugar, sesame seeds, paprika, soy sauce, vinegar, pepper powder, chicken essence, cooking oil.
Production process
1. Wash the ginger and cut into thin slices. Packed together with peppercorns, spices. Rinse the cauldron, evaporate the moisture, pour in the appropriate amount of cooking oil to heat the oil, then pour the spice packet, peppercorns, and ginger slices into the pot and stir-fry.
Until the spices all look brown, we put the green onion white into the pot until the green onion is white and brown, and then turn off the heat. After fishing out the spices in the oil and putting them into a small bowl, we take a clean small bowl and pour in the right amount of paprika and white sesame seeds, and then we pour the oil into the bowl.
2. We rinse the chicken thighs and try to wash away the blood and oil on the surface of the chicken. If the picture is convenient, we can actually buy the kind of chicken leg that has been cut, and if not, we can still use the lute leg.
Then we cut a little more chopped green onion and minced garlic and ginger, and poured them back into the pot again with the spices we had salvaged earlier. Pour in the amount of water that can submerge the chicken thighs, put the chicken thighs in cold water, turn off the heat after bringing to a boil, turn off the heat, and cook for another 25 minutes on medium heat to turn off the heat and fish out the chicken.
3. After the chicken is cooled, we deboned the chicken and tore it into small strips to facilitate flavoring. Then we prepare a large bowl and pour in the treated shallots, ginger and garlic. Add light soy sauce, sesame oil, peppercorn oil or rattan pepper oil, aged vinegar, sugar, chicken essence and salt.
If you like it, you can add a little peanut rice. We then pour the chicken into a bowl and stir well, and to make it easier to taste, we add a few spoonfuls of chicken broth to the bowl to marinate the chicken. After a few minutes we poured in a little chicken broth and soaked the chicken all in it. In this way, the fragrant bowl chicken is made.