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Authentic saliva chicken is Sichuan's characteristic traditional dishes, exquisite materials, pepper share more, spicy and fragrant, eat the mouth numb will unconsciously drool, but too authentic saliva chicken we can not enjoy, today we share a home easy to do the old dry mother saliva chicken, this dish is simple, eat not so spicy, better than the taste of the next bite.
We posted the detailed production steps for your reference, and friends who like it can collect it first.
Step 1: Prepare the ingredients
First of all, let's prepare the ingredients: the spring onion is cut into green onions, and the ginger is cut into slices.
Cut the white green onion into two halves, wash a small handful of celery, and cut into celery segments.
Let's prepare the ingredients for use: take a small pot and add 2 grams of cinnamon, 2 grams of galangal, 2 grams of white root, 1 gram of fragrant leaves, 1 handful of pepper, and 1/2 star anise.
After all the ingredients are prepared, let's take a look at it first, the old mother prepared a bottle, and the chicken legs were cleaned.
Step 2: Cook the chicken thighs
Below, we cook the chicken thighs: boiling water in a pot, putting cold water into the chicken thighs, cool water into the chicken legs to easily cook the blood foam inside the chicken legs, put in the prepared ingredients, grab 2 grams of dried chili peppers, pour in 8 grams of cooking wine, add 2 grams of salt, 2 grams of pepper, stir well with a spoon, and dissolve the seasoning.
Beat the floating powder in the pot, cover the pot and cook for 20 minutes on medium-low heat.
Step 3: Prepare the sauce
Let's prepare the sauce, take a small basin, add 10 grams of old dry mother tempeh, 5 grams of spicy fresh sauce, 5 grams of light soy sauce, 2 grams of white vinegar,
1 g salt, 15 g chili oil, stir well with chopsticks and sprinkle with a little cooked sesame seeds.
Twenty minutes later, fish out the chicken thighs.
Below, we blanch the celery in the water: boil the water in the pot, after the water is boiled, put in the celery, blanch the water until the celery is broken, generally 30 seconds can be, the blanching time is too long Celery there is no crispness, fish out with water to rinse to maintain the crispness of the celery, control the dry water in the bottom of the dish.
Chop the chicken thighs into small, evenly sized pieces and place on top of the celery.
Toss with the mixture and sprinkle with green onions as a garnish, this delicious and simple dry mother's saliva chicken is ready.
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