There are many ways to cook chicken, such as braised chicken, fried chicken nuggets, roast chicken and so on. I have shared these practices with you before, but in these practices, I love the saliva chicken, and when I hear this name, the saliva can't help but flow down.
Saliva chicken is a more famous cold dish in Sichuan cuisine, with spicy and fragrant and tender characteristics, red and bright red oil, making people look particularly appetizing.
As for the origin of the name, it is said that it is because this dish has a lot of peppercorns added to it, and after people eat it, their mouths will be numb to drooling involuntarily.
Let's share with you the practice of this mouthful of chicken.
Fees:
2 chicken thighs, white sesame seeds, ground peanuts, millet pepper, spring onion, ginger, garlic, chili noodles, peppercorn grains, cinnamon, star anise, fragrant leaves, turmeric powder, soy sauce, vinegar, sugar, salt, chicken essence, cooking wine, oil.
method:
Wash the chicken thighs and apply some turmeric powder to the surface of the chicken thighs, which will make the chicken thighs more yellow and beautiful.
Pour water into the pot, add cooking wine, green onion, ginger, then add the cleaned chicken thighs and cook the chicken thighs on high heat for 10 to 15 minutes.
After cooking the chicken thighs, don't rush to remove the lid and let it soak in the pot for 10 minutes, so that the cooked chicken will be more tender.
Use chopsticks to poke into the chicken leg, if there is no blood flowing out, it proves that the chicken leg is cooked, fished out and put in ice water to ice, which can make the chicken skin more crispy and taste better.
Take a small bowl and add 2 tablespoons of chili noodles and 2 spoonfuls of white sesame seeds.
Pour the oil in the pan, wait until the oil is hot, turn off the heat, add some peppercorns, an octagon, a piece of cinnamon, and a few fragrant leaves to stir-fry.
Scoop out the spices with a colander, pour the hot oil into a bowl of chili noodles, stir well to make red pepper oil.
Season with soy sauce, sugar, salt, vinegar and chicken essence to a bowl of chili oil, add one or two spoonfuls of chicken broth for boiling chicken thighs and stir well.
Add the chopped millet pepper and minced garlic to the sauce and mix well.
When the chicken thighs are cool, drain the water and chop them into small pieces with a knife and plate them.
Then drizzle the sauce on the surface of the chicken thighs, sprinkle some chopped shallots, and the saliva chicken is ready. Chicken is spicy and fragrant, very tender and especially appetizing, and I can eat three bowls of rice for this dish.
Tips:
To make this dish, I used turmeric powder, which is to add color to the chicken and make it look better, you can also add it without adding.
When making sauces, you can adjust each seasoning according to your own taste, and you don't have to follow my steps.
If you are not afraid of trouble, you can also remove the bones of the chicken thigh in advance and cook it again. This will also be more convenient to eat, and it will allow the chicken thighs to cook faster.