The recipe for Chuan Xiang Kou water chicken

Need ingredients

chicken

1 piece

cooking wine

20ml

scallion

1 small handle

Jiang

1 piece

chili powder

20 grams

Tofu skin/peanuts

moderate amount

roasted sesame seeds

20 grams

cinnamon

fruit

Sichuan pepper

About 10 pieces

coriander

4. 5 trees

garlic

5 petals

Light soy sauce

30ml

salt

20 grams

sugar

20 grams

sesame oil

10ml

cucumber

1 piece

Method steps

1. Ingredients preparation: 2 chicken legs, 1 piece of ginger, 5 cloves of garlic, fragrant leaves/cinnamon/star anise/Sichuan peppercorns, 30g of chili flour, 20g of cooked sesame seeds, 20g of tofu skin, crushed peanuts, 1 cucumber, 1 scallion, 1 soy sauce, 20ml of cold vinegar, 20ml of salt, appropriate amount of white sugar, appropriate amount of cooking wine

2. Ingredient processing: Put the chicken legs in cold water and put them in the pot

3. Cut ginger slices for later use

5. Remember to skim off the blood foam halfway through

7. Cut garlic into small pieces

9. Pour in soy sauce

11. Pour in white sugar

13. After pouring in salt, mix all the ingredients evenly and set aside for later use

15. Pour hot oil from the pot into a bowl and stir while pouring chili oil. It's ready

17. Mix and stir evenly

19. Cut cucumber into shreds for later use

21. Evenly spread the chicken leg meat onto the cucumber shreds

23.Finally, sprinkle peanuts, bean skins, and scallions to complete it

25. Can't help but pick up a piece and taste it (Oh, by the way, this big chicken leg is domesticated, so the meat is super tight and delicious)

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