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Steamed Chicken with Chili Sauce
Steamed Chicken with Chili Sauce (pinyin:kou shui ji): Many people translate this dish word for word as “Slobbering chicken”, which Sounds weird.Actually the Chinese name simply wants to say that the this Chicken recipe will make your salivary glands start working by just looking at, smelling or thinking of the dish. However, a few Chinese had gone as far as translating it into “Slobbering Chicken”, typical Chinglish.The More official translation should be : Steamed Chicken with Chili Sauce.
Steamed Chicken with Chili Sauce is traditional and famous Sichuan cuisine. It is easy to cook, and taste very well at the same time.
1, first you need prepare the ingredients for Steamed Chicken with Chili Sauce :a chicken, vinegar, pepper, oil, ginger, alliaceous, green onion, peanut, bittern, monosodium glutamate and red oil.
2, clean the chicken, and cut it to be lump, put them in the pot with water, and put the green onion, ginger, and bittern. Boil it about 10 minutes until it is just cooked, and then put the chicken into the cold water. ( ice water would be nice,yes it is a cold dish ).
3,During this time you can sauté foodstuff which in the pot without the water, to out the peanut with them. After sauté, put them in the bowl, and based on your taste put the all foodstuff in it and stir them, and then you cooked the seasoning of steamed chicken with chili sauce. The sauce is what really matters.It should be a mixture of more than ten components including chilli oil, soy sauce, vinegar, sugar, Sesame paste, garlic, etc.
4,Remove the chicken from the ice water.Drain and cut into small pieces.Put them into a plate.
5,Finally, cover the chicken by the seasoning, and then you finished steamed chicken with chili sauce.The sauce creates a flavor that is sweet, sour, hot and fresh.The chicken that should be still be quite tender would taste awfully good with this sauce.
Steamed Chicken with Chili Sauce is suitable to eat in the summer as it is a cold dish.This Chicken recipe will make your salivary glands start working by just looking at, smelling or thinking of the dish, this is why Chinese people call it “koushuiji”.
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