Cantonese sesame oil chicken

In Cantonese cuisine, white-cut chicken is a well-deserved king, but there are dozens of younger brothers under the king, such as some of the most famous younger brothers have salt-baked chicken, soy sauce chicken, scallion oil chicken, sesame oil chicken, etc., all of which are ruthless characters with strong fragrance and unique taste. Our protagonist today is Sesame Oil Chicken, the most famous of which is Huazhou Sesame Oil Chicken. Everyone's approach and ingredients are different, today I will share my ingredients and practices with you, it is said that there are 18 kinds of ingredients in the hotel, but people do not disclose the formula, I don't know, I can only disclose the formula I know to everyone, I hope you like it. The biggest feature of sesame oil chicken is one word: fragrant, its fragrance is very strong, and there is a faint fragrance on the body the next day, and the chicken is tender and smooth and has a good taste. If you like it, you might as well collect it first and try it when you have time.

Ingredients

Chicken halfa

Salt Appropriateamount

Cookingwine Appropriateamount

Mincedginger Appropriateamount

Thefollowingistherecipe

Cinnamon 3 grams

AngelicaAngelica 2 grams

Chuanxiong 2 grams

Cumin 2 grams

Cloves 1 grams

Leaves 5 pieces

Staranise ~2 pieces

Garlic 10 grams

Sandginger 10 grams

Corianderheads 5 pieces

Herbs 5 pieces

Peanutoil 200 grams

Cooking Instructions

Drain the cleaned chicken, then add half a spoon of salt, a spoonful of cooking wine, a handful of minced ginger, and finally pour in a little peanut oil, and then marinate for 30 minutes after evenly coating the chicken with seasoning.
Prepare all the ingredients in the recipe, peanut oil is best squeezed in the countryside, which is more fragrant, and it is very suitable for making sesame oil chicken, of course, if you don't have it, you can use the kind you buy in the supermarket.
Green onion, coriander root, garlic, sand ginger
peanut oil
Take a casserole, pour the peanut oil into it, and heat the oil on medium heat first. About 4 percent of the oil temperature is OK, the oil temperature should not be too high, otherwise the ingredients will turn black.
After the oil is hot, first pour the cinnamon, angelica, Chuanxiong, cumin, cloves, bay leaves, star anise, turn on the smallest fire, boil slowly, turn it over every few minutes, about 20 minutes, don't boil the ingredients black, otherwise it will cost.
Spice out of the pan
Bring to a simmer
When the time is up, put down the green onions, sand ginger, garlic and coriander, continue to boil slowly on the smallest heat, and then turn off the heat until the garlic becomes golden, about 6-7 minutes.
The boiled sesame oil is filtered out of the pot, the residue is thrown away, and then a spoonful of sesame oil is poured in, stirred evenly and set aside, the taste of this is very fragrant, and it can be smelled far away.
Boil sesame oil
Bring the water to a boil, put the marinated chicken in, steam it on high heat for about 15-20 minutes, when the time is up, use chopsticks to insert a small hole in the chicken leg, if there is no blood flowing out, it means that it is cooked. If it is a whole chicken, it should be steamed for a longer time.
After the steamed chicken, let it cool a little after it comes out of the pan, then chop it and put it on a plate for later use
After putting it on a plate, drizzle 2 spoons of light soy sauce first, and then drizzle with the prepared sesame oil. Light soy sauce can be mixed in sesame oil and then poured on the chicken, if the taste is lighter, you can also follow your own taste, put a little salt in the sesame oil.