Cold Dish Saliva Chicken
“The saliva chicken is a cold dish with rich condiments, spicy, spicy, fragrant and refreshing. It is known as “Famous Bashu, Three thousand miles, and Taste of Jiangnan Twelve States.” The reason why it is called the saliva chicken is because of this dish. Many peppercorns will numb and the mouth will be paralyzed. I can’t help drooling. In the final analysis, it is because this dish is very delicious. Let me try Yuhuang oil and U flavor peanut oil together~ ”
The practice of Cold dish saliva chicken
After killing the three yellow chickens, dispose of the internal organs and rinse them with water. 2. Put them in a pot, add ginger, green onions, and cooking wine and boil for about five minutes (this time depends on the size of the chicken. If the chicken is larger, it will take longer. A little) and then turn off the fire
Put in a pot, add ginger, green onions, cooking wine and boil over medium heat for about 5 minutes (this time depends on the size of the chicken, if the chicken is larger, it will take longer) and then turn off the heat
Cover the pot and soak for 40-50 minutes. The reason for this is that the chicken is almost dead after being boiled for 5 minutes on medium heat. Soaking is to allow the chicken to absorb the required heat and water, so that the chicken is not too old and tender.
After soaking the chicken, remove it and place it in cool, cold boiling water to cool the chicken skin.
Next, make chili red oil, this dish must have red oil. Put a small amount of Yuhuang Oil and U-flavored peanut oil in the pot. When the temperature is 30%, put the spices such as chili, trinaphthalene and star anise in the pot and fry them.
Stir-fry dry water and remove and let cool
It can also be chopped into powder, but we are used to chopping into chunks. The chili oil produced by this is more fragrant
Put the minced chili powder in a heat-resistant bowl, add the right amount of tempeh
Heat the oil in the pot to taste the U-flavored peanut oil. Turn off the heat when the oil temperature is burnt to green smoke. When the temperature is reduced to 80%, pour the oil in the pepper and soak it.
This preliminary chili oil is done.
After the chili oil is ready, it’s time to garnish the saliva chicken seasoning. Ginger and garlic are mashed with garlic masher
Chopped green onions
Put ginger and garlic in a bowl, mix in vinegar, soy sauce, sugar, etc.
Then filter the garlic ginger residue with a sieve
Mix the prepared chili oil with only the red oil on the surface and mix it with the prepared juice. Finally, sprinkle with sesame seeds to make the sauce for the saliva chicken.
Cut the meat into pieces of appropriate size and place them in a bowl
Drizzle with the chili red oil, and finally sprinkle with green onion, this famous saliva chicken is done. Finally, you get home cooking Cold dish saliva chicken.