Saliva Chicken

Overview

This seemingly simple but not simple chicken dish is my first choice in almost any Sichuan restaurant. The chicken should taste tender and the skin should be smooth and crispy. Although it is a cold dish, it has a spicy, fragrant and tender taste. It's no exaggeration to call it a mouth-watering chicken. If you don’t have many people at home, you don’t need to use a whole chicken to cook it. Although the seasonings in the home kitchen are not as rich as those in restaurant kitchens, in fact, you only need a few basic seasonings, and you can still create a taste that will make people drool once you try it!

Tags

• cold dishes
• home cooking
• chinese banquet
• maternity
• sichuan cuisine
• autumn recipes
• banquet dishes
• farm food
• lunch
• chicken legs
• chili oil
• coriander
• garlic cloves
• gherkin
• ginger
• peanuts
• sichuan pepper oil
• sichuan pepper powder
• spicy oil
• sugar
• very fresh soy sauce
• vinegar
• black pepper
• green onions
• salt
• sesame oil

Ingredients

Steps

1. 1 The main materials are ready;

   

2. 2 Put the chicken legs into a pot of cold water, add a few pieces of ginger and cook until the water boils, continue to cook for 5 minutes, then turn off the heat, then cover and simmer for 15 minutes;

   

3. 3 Take out the braised chicken legs and put them in ice water to cool and then take them out;

   

4. 4 Slice the cucumber and place on the bottom of the bowl for later use;

   

5. 5 Chop the chicken legs into pieces and put them in a bowl for later use;

   

6. 6 Fry the peanuts and then chop them into pieces and set aside;

   

7. 7 Prepare the sauce: add some chopped green onion, minced garlic, minced ginger, Sichuan pepper powder, Sichuan pepper oil, chili oil, oil chili, sesame oil, black pepper, salt, sugar and vinegar and mix thoroughly and set aside;

   

8. 8 Pour the prepared sauce over the chicken, then sprinkle with chopped green onions, chopped peanuts, and chopped coriander and it's done.