Saliva chicken is a traditional specialty dish of Sichuan, belongs to the Sichuan cuisine in the cold dish, rich in condiments, set spicy fresh and tender in one, because of the unique taste, especially liked, the reason why it is called saliva chicken, because after doing the color is bright and attractive, the taste is spicy, fragrant, tender, let people see will not help but salivate from the mainstream.
By Heart on the Clouds 2013 【Douguo Food Official Certified Master】
Half a chicken
Light soy sauce 2 scoops
Vinegar 1 scoop
1 scoop of chili oil
1 tsp of peppercorn oil
Sugar to taste
A pinch of salt
Peppercorns 3 g
Onion to taste
1 line pepper
Millet pepper 2 pcs
4 cloves of garlic
Peanuts to taste
White sesame seeds to taste
Ginger 1 small piece
1: Prepare the ingredients, remove the internal organs of the bought chicken, wash it and cut it into 2 halves.
2: Slice the ginger, clean the green onion and take an appropriate amount to form a knot, 3 grams of peppercorns.
3: Pour some water into the pot, add the green onion knots, peppercorns and ginger, bring to a boil and put in the chicken.
4: Boil the water and cook for 10 minutes, turn off the heat, simmer for 20 minutes and then take it out and put it in the prepared ice water to cool. The time the chicken is cooked and the size of the chicken is related to the meat quality of the chicken.
5: When cooling, prepare the soup, add minced garlic in a bowl, add 2 spoons of soy sauce, 1 spoon of vinegar, 1 spoon of chili oil and pepper oil, add a little salt, add the right amount of sugar and add some chicken soup to taste, add green and red pepper, mix well.
6: Remove the cooled chicken, cut into small pieces and put into a bowl.
7: Roast the peanuts, peel and crush them, sauté the sesame seeds to bring out the aroma, put the crushed peanuts and sesame seeds on the chicken, sprinkle with green onions, and pour in the mixed soup.
8, the home version of the spit chicken is ready.
9, spicy and fragrant, eat too addictive, summer love to eat chicken.
1, the chicken is not cooked, not only look at the time, to judge according to the meat quality and tenderness of the chicken, when the thickest part of the chicken can be easily broken with chopsticks, and there is no blood oozing out when it is cooked. 2. The materials used in the soup can be adjusted according to personal preferences. 3, after the chicken is cooked, put in ice water to cool, so that the chicken is more tender to eat, and the chicken skin is just tighter and smoother.
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