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Today for everyone to share a classic dish "saliva chicken" home-style approach, saliva chicken is a cold dish belonging to the Sichuan cuisine, rich seasoning set spicy fresh and tender in one, although this name at first sounds a little indecent, the brain may appear a look of saliva dripping, the reason why it is called saliva chicken is because the auxiliary materials in the pepper mostly, eating will numb to the mouth paralyzed by the mainstream saliva, so called saliva chicken.
The following will share in detail for everyone this spicy and fragrant saliva chicken method, like friends quickly learn it.
【Spit Chicken】
1. First of all, we prepare four chicken thighs, cut along the bones to facilitate the salting into the taste, put the chicken legs in water and wash them twice, wash them and squeeze out the water to marinate.
2. Two shallots are tied into knots, the ginger is patted apart, and the chicken legs are put together, and then a pinch of peppercorns, a few dried peppers, pour a little cooking wine to fish, add a spoonful of salt and mix evenly for 10 minutes, give the chicken a taste.
3. A yellow gardenia, which is a natural coloring spice, after patting into the basin do not stir, when cooking chicken thighs, the chicken legs are dyed golden, and those that are not available at home can also not be put.
4. Next, we boil the chicken thighs, put the marinated chicken thighs in cold water into the pot, cover the pot and turn on the high heat to bring the water to a boil, beat off the foam in the pot, and then turn the heat down and cook for 10 minutes.
After 5.10 minutes, the chicken leg has been cooked, we fish it out, put it in the pre-frozen water and soak it in ice water, the chicken skin will shrink rapidly in the cold water and become more elastic, and the meat will be more tender.
6. Then we prepare the accessories, the ginger is scattered, chopped, and put together with the green onion, grab a small handful of dried peppers, a pinch of peppers, and then prepare a handful of drunkard peanuts and rice, crush them with the back of a knife and set aside.
7. Below, we are ready to make the juice needed for the saliva chicken, burn the oil in the pot, after the oil is hot, pour in the onion ginger, dried chili pepper and pepper and stir-fry for a while, dig a spoonful of chili noodles to stick a little water into the pot, add the purpose of water Chili noodles is not easy to fry paste, fully simmer out the aroma of the head of the material, the head of the stir-fry dry stir-fry after pouring out the drainage residue for later.
8. In the boiled chili oil, add 10 grams of steamed fish soy sauce, sprinkle a little cooked white sesame seeds, add a spoonful of chicken powder, a little white sugar to freshen, a spoonful of aged vinegar, a spoonful of light soy sauce, a spoonful of pepper oil, a spoonful of chili sauce, stir well and the sauce will be adjusted.
At this time, the chicken thighs are also iced, we take out the bones in the chicken legs, cut the chicken into small pieces and place them on the plate, pour the sauce on the mixture, sprinkle with peanuts and delicious.
Technical highlights:
1. After the chicken thigh is cut open, it is marinated again, which is more flavorful;
2. After the chicken thighs are cooked, they should be put into ice water to cool, so that the chicken skin is more elastic and the meat is more tender;
3. The head of the ingredient should be fully fried dry and stir-fried, and the dish will be more spicy and fragrant.
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