Chicken legs: 2 pieces
Chicken骨架: 1 set
Tofu, 1 piece
1. Clean the chicken leg thoroughly. 2. Place the chicken leg and chicken bones into water to boil. Once boiling, skim off the foam, then add white pepper powder, salt, spices, ginger slices, garlic slices, and scallion segments. Cook over high heat. 3. Remove the chicken leg and soak it in ice water until slightly cool. Immediately take it out, place it on a cutting board to cool, debone, slice into pieces, and thread onto bamboo skewers. 4. Thread vegetables onto bamboo skewers. 5. Blanch the vegetable skewers in the chicken broth until cooked. 6. Mix 500g of chicken broth with sesame oil, chili oil, salt, and MSG to create a sauce. 7. Place the blanched vegetable skewers and chicken skewers into a bowl, pour the prepared sauce over them, and sprinkle with sesame seeds.