chicken
Ingredients:three-color chicken1 piece, scallion piecesgingerslices as needed (can be squeezed into ginger juice), 2 spoons of sesame oil,
Sichuan pepper1 spoon of oil,brown sugar1 spoon, fragrancevinegar1 spoon, Wei Jili sauce 1 spoon,sesame paste1 spoon, rice wine 1 spoon,chili oil
2 spoons,monosodium glutamate1 spoon, salt as needed, roasted sesame seeds as needed (mixed with cooking liquid from chicken)maturepeanuts
crumbs as needed, scallion as neededMethod:1. Prepare a young chicken



one piece, wash and soak in water for half an hour to remove blood
2. Put the chicken in cold water, add scallions and ginger3. Boil, add a little salt, turn off the heat, cover and let it sit for 30 minutes (to ensure the chicken is both fresh and tender)4. Let it soak in the chicken broth, naturally cool down after which remove the chicken, slice it, and arrange on a deep plate(alternatively, you can quickly cool it with cold water to keep the meat tight and the skin crispy)5. Prepare the sauce
6. Pour the sauce over the chicken pieces, sprinkle with peanuts and scallion.
Boil and add a little salt, turn off the heat, cover, and let it simmer for 30 minutes.
4|Chicken brothmacerate the chicken, naturally cool down, then remove and slice into strips to place in a deep dish.(alternatively, you can also cool the chicken by pouring cold water over it after cooking, which ensures)the chicken is firm and the skin is crispy.
5|Prepare the sauce.
6|Pour the sauce over the chicken pieces, sprinkle with peanuts and chopped green onions.