Cong Xiang Jiao Ma Ji (Green Onion numbing spicy chicken)
Sep. 26, 2010 6:56 pm
Updated: Oct. 1, 2010 7:24 am
As I promised, I am going to start sharing recipes again here! Today what I am sharing is a simple chicken dish. As some of you may know, I do not eat meat all that much any more. So this recipe has been sitting in my computer FOREVER, now I can finally
share it with you.
Cong Xiang Jiao Ma Ji (Green Onion numbing spicy chicken) is a chicken dish that has the combination of green onion and Sichuan pepper corn as the base of sauce.
1 lb Chicken drumsticks
2 teaspoon pressed ginger
3 green onions
10 Sichuan Pepper corns
3 teaspoon salt
3 tablespoon chicken stock(optional)
Wash the chicken drumsticks thoroughly. Put them in a bowl and add the pressed ginger and 1 teaspoon salt. Rub the pressed ginger and salt evenly over the chicken drumsticks. Marinate for 30 minutes.
Put the chicken into the steamer, and steam for about 45 minutes (as it may take time for the bowl to be heated up as well). Use a knife to check the chicken. If no red liquid comes out of the chicken, it is done. Put the chicken into some ice water immediately.
Save any liquid in the bowl if there is any. Cut the chicken into pieces (with bone or without bone, up to you). Put it in a serving plate, set aside.
Chop the green onions finely. Then put two teaspoons each of salt and pepper corns into the green onions. Keep chopping until the pepper corn is chopped finely.
Use the liquid from steaming the chicken or chicken stock. Mix it with the green onion pepper corn paste. Put a few drops of vegetable oil if you desire.
Pour the sauce on top of the chicken.
Then you are ready to serve.
Note: You may use other chicken as well. If you do not like bones, you may take the bones out before cooking.