Mouth-watering chicken
Overview
Saliva Chicken is a cold dish. It is Sichuan-style white-cut chicken. It is rich in seasonings and combines spicy, fragrant, tender and refreshing. It is famous for being three thousand miles away from Bashu and the most delicious among the twelve states in the south of the Yangtze River. Simply put, it is famous for people in Bashu, Jiangnan and even the whole country to drool. Why are you drooling? Because it’s not only spicy but also numb, so numb that my mouth can’t control its movements and my mouth is drooling involuntarily...
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Ingredients
Steps
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Add enough water to cover the chicken in the soup pot, add green onions, ginger slices, dried hawthorn, Sichuan peppercorns, and bring to a boil over high heat.
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Put the three-yellow chicken into the soup, bring the water to a boil, simmer over medium-low heat for 15 minutes, then turn off the heat and simmer for 15 minutes.
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After taking it out, turn on the faucet and let it soak for 30 minutes.
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Drain and put on a plate, fry the peanuts, let cool and peel, mash slightly with a rolling pin and set aside. Dice the onion, ginger and garlic. Pour sesame oil into a hot pan and stir-fry the diced onion, ginger, garlic, and crushed chili pepper. Put it in a small bowl. Add pepper oil, salt, chicken essence, balsamic vinegar, sugar, and Laoganma. Mix evenly. Finally, pour the prepared juice on top of the cut chicken, sprinkle with crushed peanuts, and chives and serve.
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Finished product
