One pickling, two steaming, and two simple steps can make a pepper sesame chicken with smooth skin and tender meat

This steamed pepper sesame chicken , the method is also simple, one pickled, two steamed, two simple steps can make the smooth skin and tender pepper sesame chicken, eat at home is simply and rudely torn into large pieces, with a little green onion shreds or carrot flowers slightly decorated, a plate of color and fragrance pepper chicken will be served on the banquet table.

——Steamed pepper sesame chicken——

【Ingredients】

Ingredients: 1 triple yellow chicken (about 800g)

Seasoning: 25 grams of coarse salt, 1 small handful of Sichuan peppercorns, 1 teaspoon turmeric powder, 1 teaspoon cooking wine, appropriate amount of green onion and ginger

【Directions】

Step 1, prepare the ingredients of three yellow chickens, do not choose too big three yellow chickens, think about 2 catties is more appropriate, peppercorns, coarse salt (pickled food coarse salt is better than edible salt)

Step 2: Put coarse salt and Sichuan pepper into the pot together, fry over low heat until the pepper is fragrant, and slightly change color, turn off the heat and let it cool for later use.

Step 3, the three yellow chicken remove the chicken butt, chop off the head, cut off the nails, the lymph on the neck and the internal organs in the chicken belly and other debris are all cleaned up, especially the chicken lungs, must be cleaned up.

Step 4: Put the cleaned Sanhuang chicken into a larger basin, and add the fried pepper salt and turmeric powder. (No turmeric powder can be drizzled with a little soy sauce to color the chicken, the color is better)

Step 5, use the green onion knots dipped in the seasoning and wipe it evenly on the chicken, all parts should be wiped to the inside, the inner chamber of the chicken should also be smeared with salt, and the thick meat of the chicken thighs and chicken breasts should be massaged for a while, so that the flavor can be absorbed.

Step 6, put on plastic wrap and put it in the refrigerator to seal and refrigerate and marinate for 5~10 hours, or you can prepare it in the refrigerator one day in advance and take it out the next day. Steamed, the longer the pickled taste.

Step 7: Wash the salted chicken with water to remove the salt and peppercorns on the surface, lean against the edge of the basin, and slightly control the moisture.

Step 8: Put ginger slices and a handful of chives on the plate, and store the dry water on the ginger slices of the green onions.

Step 9: Put it in the steamer, pour in 1 teaspoon of cooking wine, steam on high heat, and steam for 25-30 minutes on medium heat. (After boiling the water of the steamed chicken, turn to medium heat to prevent the chicken skin from cracking and affecting the appearance)

Step 10: Steam over medium-low heat for 25 minutes, prick it with chopsticks and let it cool. (The steaming time is extended or shortened according to the size of the chicken, the chicken bought by Zerui's mother is about 800 grams, and it is steamed for 25 minutes on medium heat, I think it is just right, and the time will give you a reference)

Step 11: When it cools, mix a bowl of dipping sauce, take a bowl, add minced green onion and garlic, add 2 teaspoons of umami soy sauce, a little sugar, a little monosodium glutamate, 1 teaspoon of sesame oil, and add an appropriate amount of steamed soup and mix well to become a dipping sauce.

After cooling, cut the pieces into the plate, bring the dipping sauce to the table, the skin is smooth and the meat is tender, and it is used to feast the guests and lose face at all~~

Tips:

1. If you are out of the pot, you will chop the chicken and the chicken will fall apart.

2. The amount of pepper salt can be adjusted according to the length of the pickling time, if the pickling time is short, wipe a little more, so as to facilitate the flavor as soon as possible, if the pickling time is more sufficient, wipe a little less, otherwise it will be very salty.