Description:The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young Taste: Chilli Make the difficulty: Ganish food (intermediate) Make time: 30 minutes The materials: Chicken, lotus root Condiment: Pepper oil of ratt... Sichuan Cuisine - rattan pepper chicken

• The style of cooking is classified: Sichuan Cuisine | Poultry | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: Ganish food (intermediate)
• Make time: 30 minutes

• The materials: Chicken, lotus root
• Condiment: Pepper oil of rattan, coriander, red wild mountain pepper, ginger, garlic
• Sichuan Cuisine - rattan pepper chicken method:
• 1,Slice for subsequent use 2 minutes after the lotus root blanches water
  2,Cut little one after the chicken boils (in picture is a just well-done chicken, have not stripped, sliced yet)
  3,One host of coriander cut light section, getting red fresh wild mountain pepper diced, the ginger, garlic are sliced for subsequent use
  4,The chicken soup is for subsequent use
  5,A little of pepper oil of rattan is spare
  6,Chicken soup enter pan boil to seethe with excitement, put right amount of salt, chicken precise to with rattan pepper oil, put half ginger, garlic, hot pepper man boil 3 minutes and then
  7,Use a big basin, from putting to spreading lotus root stretch, chicken nugget, coriander section, ginger garlic slice, hot pepper man lastly
  8,The decoction well is drenched on the material that is completed to make enduring, soaking for half an hour can hold each
  
  
  
  
• Note:
• 1,In order to cut the chicken while making muscles very tender, cold several big ones are put into water. Close the fire after water boils for about 2 minutes, braise for five minutes, the pan arises, lower the temperature, cut small one
  2,The last-placed vegetable dish can use potato slices too besides lotus root slice. For make potato and lotus root very much being fragile and fragrant, potato time poached to enter should not be too long after the section, wait for potato change color, can get up pan, get up after the pan wanting, putting into �� ink lower the temperature rapidly turn on. The lotus root wants the putting into water and boiling for 2 minutes and slicing again slightly of monoblock, in this way the lotus root is fragile when not growing, so easy to cut rottenly
  3,Can follow one's own taste to adjust the consumption of all batching, the wild mountain pepper is very hot, can't take hot friend can replace wild mountain pepper with color pepper, can't take rough people may replace the pepper oil of rattan with sesame oil too. But a sesame oil chicken instead of the rattan pepper chicken like this but
  [About pepper oil of rattan ]
  The rattan pepper, have another name called the oil pepper fragrant pepper son, it is that one kind has unique fragrance and plant of the taste, belong to the Rutaceae, it is the important oil, spices varieties of trees. 1 meter high to 3 meters, trees are dark and gray, have more thorns, without hair, the single compound leaf grows thickly, the flower is small and many, how glossy its oil of fruit is, its flavor is fragrant and apt to volatilize, the mouthfeel is fragrant and rough. According to the records of " Compendium of Materia Medica ": Its fruit is used as medicine and detoxified scatteredly and coldly, scattered silt was activated, disappeared the food invigorated the stomach, increased the curative effect of the appetite unexpectedly, the fruit can be made and done, draw the fragrant oil, i.e.: The pepper oil of rattan, it flavours, invigorates the spleen. The wind distributes the cold efficiency to go.
  The pepper oil of rattan, the color and luster is beautiful. The taste is fresh and cool, rough and fragrant and strong, rough flavor is long, more fragrant than the oil of Chinese prickly ash, rougher, ecology, it is the hotel