Chicken Leg Meat 1 only Green onions A little
Cooking wine A little Homemade chili oil Appropriate amount
Onions, ginger, garlic Appropriate amount Light soy sauce, vinegar, sugar Appropriate amount
Chicken essence, pepper oil Sesame oil, pepper
Crispy peanuts
How to make red oil chicken slices Sichuan Cuisine-Red Oil Chicken Slices Recipe Illustration 1

Step 1

Wash the chicken legs, add cold water to the pot, add green onions, peppercorns, ginger cubes, a little cooking wine, and a little salt (to increase the base flavor and make the meat firmer, you can leave it out) Sichuan Cuisine-Red Oil Chicken Slices Recipe Illustration 2

Step 2

After boiling over high heat, skim off the scum and cook for about 30 minutes until chopsticks can easily pierce the chicken legs. Take them out and soak them in ice water until they are completely cooled (soak for about 10-20 minutes). Take out the chicken legs and place them on a plate and put them in the refrigerator. Refrigerate for 1-2 hours without covering to make the chicken skin and meat firmer. Sichuan Cuisine-Red Oil Chicken Slices Recipe Illustration 3

Step 3

Pour about 100ML-150ML of hot chicken soup (about half a box of pure milk, don't worry, it won't be too much), pour in minced ginger and garlic, soak for more than 30 minutes and set aside.Sichuan Cuisine-Red Oil Chicken Slices Recipe Illustration 4

Step 4

Slice green onions diagonally for use in bowls. (Cucumber can be substituted) Sichuan Cuisine-Red Oil Chicken Slices Recipe Illustration 5

Step 5

Take out the chicken legs, cut them vertically and remove the bones. Cut the chicken thighs into slices about 0.5 cm thick and place them on a plate with green onions on them. Set aside. (If the chicken skin and chicken are about to spread apart when cutting, try cutting the chicken with the skin side facing the cutting board. The meat does not need to worry about the grain direction. Cut it as conveniently as possible. Thin cutting is very important) Sichuan Cuisine-Red Oil Chicken Slices Recipe Illustration 6

Step 6

Ingredients for the base: three spoons of light soy sauce, one spoon of vinegar, half a spoon of sugar, a little pepper powder, chicken essence/pepper oil (if not available, you can use Sichuan peppercorns instead. Or leave it out), an appropriate amount, a spoonful of sesame oil, pour in all the ginger and garlic water and mix well (No minced ginger and garlic required). Pour evenly over the chicken pieces on the plate. Don’t be afraid of too much soup, just pour it with confidence. (Add more salty and peppery oil according to personal taste) Sichuan Cuisine-Red Oil Chicken Slices Recipe Illustration 7

Step 7

Finally, drizzle with red oil, sprinkle with crushed peanuts/golden beans, green onions, and serve. Sichuan Cuisine-Red Oil Chicken Slices Recipe Illustration 8

Step 8

A plate of spicy and fragrant red oil chicken slices is ready.Sichuan Cuisine-Red Oil Chicken Slices Recipe Illustration 9

Step 9

Sichuan Cuisine-Red Oil Chicken Slices Cooking tips for red oil chicken slices

It is recommended to refrigerate chicken legs in ice water the night before. Chicken breasts from native chickens are also particularly suitable for this. Use vegetables with less water for the bottom vegetables. Cucumbers are more suitable to be chopped into cubes than shredded or sliced. You can also serve cold noodles. It’s another absolute food item. (If you have anything you don’t understand, please leave a message. Looking forward to the pictures from "Haoyushizui")