Saliva Chicken

Overview

Except for the seasoning, most of the cooking methods for saliva chicken and scallion chicken are the same. The focus is on how to cook tender and delicious chicken! Choosing chicken is the first thing, and the delicate Sanhuang chicken and Qingyuan chicken are the most suitable. But in the materialistic metropolis, it is difficult to buy fresh meat without added hormones. First look: the color can be whitish, yellowish or bright, but there should be no bruises, redness or blood clots; second touch: the water-injected chicken will be too firm and elastic, while the chicken without water injection is smooth to the touch with no obvious lumps; third smell: if there is an odor, you can pass the chicken! The tips for cooking chicken come from a line in a magazine. The technique is low-temperature cooking, and both star-rated restaurants and experienced housewives are very good at using this method! The secret is to boil it, take a shower, soak it and chill it. A perfect piece of chicken is sublimated by the temperature change, becoming juicy, tender and crispy! The combination of oily chili pepper and condiments makes the home-cooked delicious saliva chicken a classic and unbeatable banquet dish. What are you waiting for? Let’s do it this summer!

Tags

• cold dishes
• home cooking
• common dishes
• chinese cuisine
• sichuan cuisine
• balsamic vinegar
• chicken legs
• chili noodles
• cinnamon
• cooking wine
• dried chili pepper
• edible oil
• light soy sauce
• oil
• onions
• peanuts
• sesame pepper oil
• star anise
• white sesame
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• sesame oil

Ingredients

Steps

1. 1 Wash the chicken legs and put them into the pot, add an appropriate amount of cooking wine, cover with cold water, bring to a boil over high heat and remove the blood foam

   

2. 2 Rinse with cold water

   

3. 3 Pour cold water into the pot, add an appropriate amount of green onion and ginger, bring to a boil over high heat, boil and remove (do not pour away the boiling water)

   

4. 4 Rinse with cold water again

   

5. 5 Put in boiling water, bring to a boil over high heat, bring to a boil, cover and simmer over low heat for 5 minutes, turn off the heat and simmer for 10 minutes

   

6. 6 Take out the chicken legs and put them into ice cubes and chill them for 20 minutes (try to cover them all with ice cubes)

   

7. 7 (We will prepare the seasoning during the freezing process) Fry the peanuts in cold oil

   

8. 8 Rub off the skin and chop into pieces, set aside

   

9. 9 Heat oil in a pot over low heat, add 5g Sichuan peppercorns, 10 dried chili peppers, 2 star anise, a section of cinnamon bark, and 2 bay leaves, stir-fry until fragrant and discard

   

10. 10 Put an appropriate amount of chili noodles and white sesame seeds into a bowl, and pour in sesame oil to make spicy oil (sesame oil: here refers to oil stir-fried with dry spices)

    

11. 11 Collection of auxiliary ingredients: spicy oil; sauce: sesame oil, sugar, etc.; garlic, ginger, shallots pressed into puree or chopped; crushed peanuts

    

12. 12 Adjust the sauce, B+C + appropriate amount of chopped peanuts; cut the chicken legs into 2cm long strips and place on a plate, pour in the sauce