Chongqing Saliva Chicken
Overview
Saliva chicken is a traditional Han dish in Chongqing and is a cold dish. It combines spicy, fragrant, tender and refreshing. This dish is spicy and refreshing, delicious and tender. One is light, the other is spicy, and it is delicious in two ways. It is famous for traveling three thousand miles from Bashu to Bashu, and its taste is as good as the twelve states in the south of the Yangtze River.
Tags
Ingredients
Steps
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Wash half a native chicken and set aside. Boil water in a soup pot. Wash and cut parsley into small pieces. Roast peanuts and sesame until fragrant. Set aside. After the water boils, add a few slices of ginger and a chopped red onion. Then add half of the chicken and simmer over medium-high heat for about 25-30 minutes (use a chopstick to gently insert it through the thickest part of the chicken leg and no blood will seep out). Turn off the heat, cover and simmer for about 5 minutes.
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Prepare half a basin of cold boiling water and add an appropriate amount of ice cubes. Pick up the cooked chicken and immediately put it into the ice water to cool it quickly. This will make the skin tender, smooth, crispy and not greasy.
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It's time to prepare the seasoning for the frozen chicken. Chop an appropriate amount of ginger and garlic into a bowl, then add a chopped red onion (use a green onion if you don't have it), add an appropriate amount of chili pepper, pepper powder, salt, MSG, white sugar, soy sauce, sesame oil, etc. and mix well. You can first spread some parsley grains on the bottom of the plate (or not according to your preference), then take out the cooled chicken, chop it into pieces, and place it on the parsley grains
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Pour the seasoning on the chicken pieces, then drizzle with chili oil, sprinkle with some parsley, chopped green onion, chopped peanuts and sesame seeds, and serve.
