Sichuan Cold Chicken with Chili Oil
About Sichuan Cold Chicken with Chili Oil - Sichuan Cuisine
Sichuan white-cut chicken is a classic traditional Sichuan dish and a representative work of Sichuan cuisine. Spicy and fragrant, with rich flavors, Hóngyóu Jīsī is famous for stir-frying, boiling, steaming and dry-frying. It is widely popular in local families and restaurants.
Ingredients
- Chicken 300g
- 1 three-yellow chicken
- Onion and ginger appropriate amount
- Cooking wine 2 spoons
- Salt as appropriate
- Ginger paste appropriate amount
- Onion oil appropriate amount
- sesame oil appropriate amount
Instructions
- 1. Wash and process the chicken thoroughly
- 2. Add water to the pot and bring to a boil. Add Sichuan white-cut chicken and blanch until cooked.
- 3. Drain the Sichuan white-cut chicken and put it into a large bowl
- 4. Add minced garlic, coriander and other garnishes and seasonings
- 5. Add soy sauce, salt, sugar and other seasonings and mix well
- 6. Plate and serve
Cultural Notes
Sichuan cuisine is one of the eight major cuisines in China and is famous for its spicy and delicious flavor. Sichuan cuisine makes good use of seasonings such as peppercorns, Sichuan peppercorns, and bean paste. Twice-cooked pork, Kung Pao chicken, and Mapo tofu are all classic representatives of Sichuan cuisine. Sichuan white-cut chicken is a household name in Sichuan. It is a must-have dish at festivals and family gatherings and is the epitome of Sichuan food culture.