Pepper and ma chicken slices are a characteristic traditional dish of Sichuan Province, which belongs to the Sichuan cuisine family. The taste is spicy and delicious, the colors are bright, and the production process is relatively simple. "Pepper hemp" is a flavor type unique to Sichuan cuisine. Sichuan Hanyuan Qingxi "red robe pepper" was selected as a tribute as early as the [Tang] Yuan he years, so it is also called "tribute pepper", which is concocted with a strong hemp aroma. The chicken slices are tender in texture, fresh and fresh in the mouth, salty and fragrant, and have a strong taste.
Method 1: 1: Put the chicken into the pot, add water to cook, fish into the original soup or boiling water and soak, after cooling, remove the dry surface water and smear with sesame oil. 2: Mix the green onion, salt and peppercorns together with a knife into a fine puree (a few drops of sesame oil when chopping) and put it in a bowl, add soy sauce, sesame oil, sugar, monosodium glutamate and soup to form a juice. 3, the chicken boneless, with a diagonal blade into a slope blade, neatly stacked in the dish, poured on the good juice, mix well when eating.
Method 2: 1. Select the white-skinned tender chicken, put it in the soup pot, cook until it is just cooked and fished, put it in cold boiling water and rinse it out, then take it out and dry the water. Take the chicken thigh meat and chicken breast, slice into 4 cm long, 1.5 cm wide slices, and arrange a three-fold water or wind model in the plate according to the knife edge. 2. Remove the seeds of raw peppercorns, mix fresh green onion leaves and Sichuan salt into a very fine "shallot pepper" into a bowl, add soy sauce, monosodium glutamate, sesame oil, chicken broth to make a pepper sauce, drizzle on the chicken slices and serve.