Lollipop chicken is a Sichuan specialty dish, chicken is cooked, and the chicken is eaten after being beaten with a wooden stick, hence the name.
〔Preparation Method〕
Baby rooster... 750 g
Ginger chunks... 15 g......
Green onion......15 grams....
Boiling water... 2000 g...
Refined salt... 8 g of refined salt...⋯ ⋯
Peppercorns... 1 g...⋯⋯
Tahini... 10 g... tahini...
Crispy flower kernels... 5 g...⋯⋯
Peppercorn noodles... 5 grams
Pepper oil... 3 g... 3 g of pepper oil
Sugar... 15 g...⋯ ⋯ ⋯
MSG... 2 grams of MSG...⋯⋯⋯
Green onion... 5 g......
Sesame oil... 15 g...⋯ ⋯
Chili peppers... 3 grams......
Red oil... 25 g...⋯⋯
Soy sauce... 50 g...⋯ ⋯
Cooked sesame seeds... 10 g......
1. Kill the chicken to bleed, pluck the hair, remove the internal organs, clean it, put it in a pot of boiling water and blanch it slightly, and fish it out. Place in a pot of boiling water with ginger, green onion, salt and peppercorns, keep slightly open, cook for about 20 minutes, pour the soup and chicken into the container, and let the temperature drop to 40°C. Let it cool completely and gently pound the chicken body with a small wooden stick to make the muscles soft.
2. Mix the sesame paste and sesame oil in a bowl, add the fine knife pepper, sugar, peppercorn noodles, monosodium glutamate, soy sauce, red oil, pepper oil, green onion, and salt and stir well into a spicy sauce. The peel of the flower kernels is mixed with cooked white sesame seeds into a fine and unused.
3. Pull off the chicken skin and cut into 3 mm wide shreds, the chicken part is torn into 3 mm thick shreds by hand, put on a plate, drizzle with spicy sauce, sprinkle with flower kernels, sesame seeds.
〔Process Key〕
1. The cooked chicken is gently pounded with a small wooden stick, the purpose is to change the muscle structure, make it loose, and facilitate the penetration of the flavor.
2. The boiled chicken should not be overheated, and the wooden stick row should not be pounded too hard.
〔Flavor characteristics〕
1. The meat is tender, spicy and salty, delicious and refreshing.
2. This dish is also suitable for dipping. If eaten in spring and summer, add a moderate amount of coriander, and its taste is even more wonderful.