The Recipe of Guxiang Baiwei Chicken

Health benefits

Chicken legs: tonifying qi

Ingredients

Three chicken legs

(Code flavor) 3g of crude salt

(Code flavor) Sichuan pepper 2g

2-3 slices of fragrant leaves (for flavor)

(for code flavor) 1-2 octagons

1/2 bamboo shoots (laid on the bottom of the tray)

3 pieces of scallions for steaming chicken

Ginger slices 5g (for steaming chicken)

(Mixing juice) Oil 35g

(mixed with sauce) Bean drum 4g

(mixed with sauce) Sichuan pepper 2g

(Mixing juice) 3g of ginger powder

(Mixing sauce) Garlic mince 15g

2-3 Scallions (mixed with sauce)

1 piece of red pepper (mixed with sauce)

(mixed with sauce) Light soy sauce 10g

Sugar 3g (mixed with juice)

(Mixing juice) Vinegar 5g

(Mixing juice) Salt 1g

Cooked white sesame 3g

Cooked peanut kernels 20g

Moderate amount of cotton thread

The Recipe of Sichuan Guxiang Baiwei Chicken

1. Bone the chicken legs and let them dry for later use.

2. Stir fry crude salt, fragrant leaves, Sichuan pepper, and star anise over low heat until fragrant.

3. Pour it into the chicken legs, massage with your hands for a while, and then let it taste for half an hour.

4. Rinse thoroughly with warm water.

5. Wipe off any moisture.

6. Roll into a cylindrical shape.

7. Wrap tightly with cotton thread and place it on a deep plate covered with scallions and ginger slices.

8. Tie them one by one, and put some scallions and ginger slices on top.

9. Boil water in a steamer, then add it to the boil.

10. Steam over high heat for 10-15 minutes, then take it out and let it cool.

11. Wipe the green bamboo shoots into threads.

12. Lay at the bottom of the tray.

13. Cut the red pepper into small pieces.

14. Chop garlic into mince or press it into paste.

15. Cut ginger into small pieces.

16. Cut scallions into chopped scallions.

17. Prepare the bean drum.

18. Put the cooked peanut kernels in a fresh-keeping bag and beat them into small pieces with a rolling pin.

19. Remove the cotton thread from the thoroughly cooled chicken legs.

20. Cut into slices and keep the remaining juice.

21. Uniformly code on bamboo shoots.

22. Put oil in the pot.

23. Add Sichuan pepper and stir fry until fragrant.

24. Remove and discard.

25. Add the bean drum and stir fry until fragrant, then add the red pepper cubes.

26. Stir fry ginger and garlic until fragrant, then add the sauce from the steamed chicken legs just now.

27. After boiling, turn off the heat and add light soy sauce.

28. Add scallions, salt, sugar, and vinegar.

29. Pour it on the cut chicken legs.

30. Sprinkle sesame and peanuts! Complete.

Tips

1. The code flavor time should not be too long. 2. Friends who are very spicy can also replace red peppers with millet peppers and add some Sichuan pepper oil and chili oil.

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