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  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s prepare the chicken thigh.

  • Trim off the excess fat.

  • Sprinkle the salt on both sides

  • and rub it into the skin.

  • Sprinkle the pepper on both sides.

  • Then, lightly pat the seasonings.

  • Next, place the chicken into a heavy pot.

  • Place the green part of the long green onion

  • and ginger root slices onto it.

  • Add the sake

  • and the water.

  • Heat the pot on medium heat.

  • Cover but leave the lid slightly off

  • so that you can see inside.

  • When it begins to boil, cover completely.

  • Reduce the heat to low and cook for about 15 minutes.

  • Then, turn off the burner

  • and let the chicken sit in the broth for 5 to 10 minutes.

  • Now, the chicken is ready.

  • Remove the long green onion

  • and ginger root slices.

  • Place the chicken into a bowl

  • and float it in a bowl of ice water to cool.

  • Pour the remaining broth over the chicken.

  • Avoid overcooling

  • otherwise the fat in the broth will begin to coagulate.

  • Let’s make the sauce.

  • Combine the white sesame paste and sugar,

  • and mix it thoroughly.

  • Add the vinegar and mix again.

  • Add the soy sauce and combine the mixture thoroughly.

  • Then, add the hot chili oil,

  • chopped white part of the long green onion

  • and ginger root.

  • Finally, add the sesame oil

  • and lightly stir the sauce.

  • Next, let’s prepare the vegetables.

  • Cut the tomato in half and remove the stem end.

  • Slice it into 5mm or quarter inch slices.

  • Next, remove the firm skins of the cucumber in a striped pattern.

  • Cut the cucumber into 4 equal pieces.

  • Then, slice the pieces into thin strips.

  • Now, remove the chicken from the bowl.

  • Peel the skin.

  • And cut it into strips.

  • Next, tear the chicken into small pieces.

  • Now, arrange the tomato slices around the edge of a plate.

  • Cover the center with the cucumber.

  • Add the skin of the chicken.

  • Then, heap the shredded chicken onto it.

  • Finally, pour a generous amount of the sesame sauce over it.

  • Make sure to cool the chicken in the broth.

  • This will keep the meat from drying out, making it moist and juicy.

  • The chicken broth is an excellent dashi stock

  • so we recommend making your favorite soup with it.

  • Tearing the chicken makes uneven cuts,

  • allowing the meat to hold more sauce.

  • Good luck in the kitchen.

Hi, I’m Francis,

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B2 中高級

砰砰雞食譜 (Bang Bang Chicken Recipe)

  • 47 10
    阿多賓 發佈於 2021 年 01 月 14 日
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