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Spit chicken is a traditional specialty dish of Sichuan, belonging to the Sichuan cuisine series, is a cold dish, because of its rich seasoning, set spicy fresh and tender in one, and deeply loved by the general public.
Today I will share with you the detailed method of this spit chicken, and friends who like to do it themselves will try it together.
See our operation for details:
Two full legs of the chicken to be washed are placed on a plate, or they can be made with whole chicken.
Cut a small piece of ginger into ginger slices, put it in a pot, and then add a small green onion knot, a few peppercorns and two star anise.
Once the ingredients are ready, we move on to the next step:
Boil water, add onion ginger and large ingredients, add 10 grams of cooking wine to remove fishiness, and 10 grams of salt to stir and boil to increase the bottom taste of the ingredients.
After the water boils, go down to the chicken thigh, blanch the water for 5 seconds, put it in the cool water for 5 seconds, and then fish it out and put it into the hot water, so repeat 3 times, this step is to make the chicken more compact.
Continue to boil in a pot, then pour into a small pot, turn the water on high heat, cover and simmer for 15 minutes.
Prepare a small piece of ginger, cut into minced ginger, put it in a small pot, cut two garlic into minced garlic, and put it together with the minced ginger.
Cut one shallot into green onions and place in a pot.
A small handful of fried peanuts, crushed with a knife and placed in a basin.
In a bowl filled with ginger and garlic, add 5 grams of white sesame seeds, 10 grams of soy sauce, 5 grams of aged vinegar, 5 grams of spicy fresh sauce, 1 gram of sugar, 0.5 grams of salt, 10 grams of red oil, stir well with chopsticks, and add a little broth to set aside.
Prepare a small basin, add an ice cube and add two spoonfuls of water.
After 15 minutes, remove the chicken thighs and put them in ice water to cool them, this step is to make the chicken skin more crunchy, after 10 minutes, remove the cooled chicken thighs and place them on a clean cutting board.
Use a knife to chop into small pieces, place on a plate, pour the sauce you just made, sprinkle with a little ground peanuts and green onions, and serve.
Well, this spicy appetizer and rice-filled saliva chicken is ready.
Here are the ingredients and spices used:
Ingredients: Chicken thigh or whole chicken, shallots, ground peanuts, ginger, garlic, peppercorns, star anise, white sesame seeds, broth
Seasoning: salt, cooking wine, sugar, soy sauce, aged vinegar, spicy fresh sauce, red oil
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