How to make spicy chicken with saliva - Chinese cuisine

1
Cut half of the onion and coriander into dices and roll half into a small handful; mince the garlic; mince half of the ginger and slice half of it; cut millet pepper and green pepper into rings.
2
Wash the chicken legs, remove the bones, put them into a pot with cold water, add onions, ginger, cooking wine, bay leaves, peppercorns, and salt. Bring to a boil over high heat, skim off the foam, and simmer for 15 seconds. Minutes, turn off the heat and simmer for 10 minutes. Use chopsticks to poke the chicken leg. If it can penetrate easily and no blood or water leaks out, it is done. Take it out of the pot and soak it in cold boiling water (or ice water) for 10 minutes to lock in the juice. Meat.
3
Make sauce. Put oil in the pot, add millet pepper, green pepper, minced garlic, minced ginger, and red oil chili sauce, stir-fry a few times quickly, add light soy sauce, white sugar, oyster sauce, pepper oil, mature vinegar, and sesame paste, stir-fry evenly, and add In a bowl, add chopped green onion, coriander, cooked sesame seeds, appropriate amount of chicken drumstick soup, and mix well.
4
Cut the chicken legs into pieces and put them on a plate.
5
Pour in the sauce and sprinkle with chopped peanuts to add flavor.

Seasonings can be adjusted appropriately according to personal taste.