Mixed spicy chicken thigh with sauce
Ingredients
Two large chicken thighs, two bell peppers (one green and one red), a small amount of coriander, a tablespoon of soy sauce, a tablespoon of chopped garlic, a little chili powder, a toasted tablespoon of sesame seeds, half a tablespoon of sugar, two tablespoons of vegetable oil, half an onion, half a tablespoon of oyster sauce, one chili pepper, two grams of salt, half a tablespoon of balsamic vinegar.
Instructions
– Step 1: Clean the chicken thighs, then cut them in half lengthwise. Pour water into a pot, place the chicken on a steaming rack and steam for about 25 minutes until the chicken is cooked.
– Step 2: Dice the bell peppers and onions. Boil water and blanch the sweet peppers. After cutting, soak the onions in ice water for about 15 minutes to reduce the pungent smell and spiciness. Remove the onions and let them drain. After the chicken is steamed, let it cool and then shred it.
Note: You can replace the vegetables that accompany the mushroom with cucumbers, carrots…
– Step 3: Mix the olive oil, oyster sauce, chopped chili, chopped garlic, sugar, chili powder, toasted sesame seeds, balsamic vinegar, and salt in a bowl. If desired, you can add a little chili oil. Then, heat 2 tablespoons of vegetable oil and pour it into the sauce bowl.
Note: The spiciness of the chili and chili powder can be adjusted to personal preference. Or you can also make a sweet and sour sauce with a salad dressing formula including lime, sugar, fish sauce, garlic, and chili.
– Step 4: Stir the sauce again. Then, add the onions, sweet peppers, and mushrooms into a large bowl, add the chopped coriander and mix well.
– Step 5: Pour the sauce over the chicken and use chopsticks to mix well so that the mixture absorbs the spices evenly. Mix quickly and evenly. After mixing, place the mixture on a plate, sprinkle with toasted sesame seeds, and decorate with coriander.
Finished product
By following the instructions above to make the mixed spicy chicken thigh with sauce, you will easily have a dish that stimulates your taste buds with the unique spicy and sour flavor, along with the delicious crunch of chicken thighs, onions, and bell peppers. Moreover, the combination of fragrant toasted sesame seeds and coriander creates an irresistible charm for this dish. This mushroom dish is perfect for refreshing your family’s Lunar New Year feast, helping to balance and reduce the feeling of greasiness when enjoying many fatty dishes.
Pork ear salad
Ingredients
You need to prepare 2 pork ears, 4 grams of garlic, 2 star anises, 2-3 cinnamon leaves, 1/2 red bell pepper, 1/2 tablespoon of oyster sauce, 1/4 tablespoon of chili oil (optional), 4 grams of ginger, 2 tablespoons of cooking wine, 1 piece of cinnamon, a little cilantro, 1 tablespoon of black bean sauce, 1/2 tablespoon of sesame oil, 1/4 tablespoon of Lee Kum Kee soy sauce, 3 green onions, and some cilantro.
Instructions
Step 1: Rinse the fresh pork ears. Boil water and pour it over the pork ears to remove the hair. Rinse again before putting them in a pot with cut green onions, sliced ginger, cinnamon, star anise, and cinnamon leaves. Ensure that the water covers the pork ears, add 2 tablespoons of cooking wine, and bring to a boil.
– Step 2: When the water is boiling, reduce the heat and simmer the pork ears for about 30 minutes until tender. Avoid boiling for too long as it will make the ears lose their crunch. Flip the ears evenly during the boiling process. During this time, wash and cut the celery, removing the leaves, and keeping only the stems.
– Step 3: The color in the salad is very important, so prepare red bell peppers or carrots, cut into small pieces. When the pork ears are cooked, immediately soak them in ice water.
– Step 4: After soaking the pork ears in ice water for 10 minutes, remove them and slice them into 0.5cm thick pieces. Place a pot of boiling water on the stove and quickly blanch the cut celery.
– Step 5: Add oil to the pan, sauté the chopped ginger, garlic, and green onions until fragrant. Add chili if desired, then add the black bean sauce and stir-fry until fragrant.
– Step 6: Mix the stir-fried sauce with the sliced pork ears, then add sesame oil, sugar, chili oil, toasted sesame oil, Lee Kum Kee soy sauce, a little salt, green onions or cilantro according to your preference. Refrigerate. After the flavors have absorbed, the dish can be served on a plate, sprinkled with toasted sesame seeds and garnished with cilantro.
Finished product
Pork ear salad is an attractive dish with simple preparation, delicious flavor, and eye-catching presentation. By using this cooking method, the pork ears retain their crispy texture, combined with the rich aroma of black bean sauce, creating a delicious dish. The combination of fresh vegetables and rich sauce enhances the richness of the salad, making it a powerful stimulant for the taste buds.
