One of the characteristics of Sichuan cold dishes-saliva chicken, is famous for its exquisite materials, rich seasonings and good color and fragrance, especially its spicy and smooth taste, which makes people drool.
Koushui chicken ingredients
Half a Sanhuang chicken, scallion 1 root, 50g ginger slices, 50g garlic, 2g dried peppers, 2g pepper noodles, 3g salt, 3g sugar, 5g chicken essence, 50g chicken soup, 30g soy sauce, 20g balsamic vinegar, 30g sesame oil, 50g pepper pepper oil, 20g chili oil, 20g chopped peanuts and 30g soy sauce.
The specific practice is as follows
1. Boil the water in the pot, put the processed Sanhuang chicken, ginger slices, scallion and pepper into the pot, cook for 10 minute on medium and small fire, then turn off the fire and stew for 25 minutes until chopsticks can be inserted thoroughly without bleeding.
2. Take out the cooked chicken and cool it in the prepared cold water (ice water is better), which can make the mouth-watering chicken crispy and tender.
3. Prepare an empty bowl, add garlic, pepper noodles, salt, sugar, chicken essence, chicken soup (chicken soup is the soup left over when the chicken is just cooked), soy sauce, balsamic vinegar, sesame oil, oil pepper and Chili oil, and mix well to make juice.
4. Take out the cold chicken, drain the water, cut it into small pieces and put it on the plate.
5. Pour the freshly prepared juice evenly on the chicken pieces.
6. Finally, sprinkle peanuts and decorate with chopped green onion.
A spicy and tender, simple "saliva chicken" is ready.
Pay attention when cooking this dish: 1. Blanch the chicken first and then fry it, so it will taste better and will not be wood;
2. The oil temperature must be high when frying again, so that the chicken will be tender and not greasy;
Be sure to add a spoonful of salt to make it fresh and the taste will change qualitatively. Coupled with white sesame seeds, the aroma is fragrant.