In May, it rained heavily, intermittently. The humid air and the hot and humid weather make the earth seem to be covered with a tulle. At this moment, only a bite of the spicy taste to dispel dampness and cold is the most appropriate. When it comes to eating spicy spicy, it is inseparable from the skewers and hot pots that everyone knows about Sichuan. In addition to this spicy and fragrant lollipop chicken, as a well-known representative dish in Sichuan cuisine, it is also a representative of it. Although this dish is a cold dish, it integrates a variety of processes, integrating a variety of cooking techniques such as brine, mixing, and brewing
Stick chicken originated in Hanyang town of Leshan, Sichuan, the chef uses free range Hanyang native chicken as raw material, in order to increase the taste of chicken, the chicken is cooked and cooled, after gently tapping the chicken with a wooden stick, mixing and eating with spicy seasonings, its taste is spicy and fresh. Therefore, when the dish is cooked, it is beaten with a wooden stick, so it is called "stick chicken".
Its taste type belongs to the "strange taste", and all the flavors of hemp, spicy, sour, sweet, fresh, salty and fragrant are possessed. Only by using free-range chickens from farms can we obtain stick chickens with delicate and tough taste, delicious taste and rich mellow flavor.
The specific production process is as follows:
Ingredients: 1 turkey, about 3 pounds
Ingredients: 1 cucumber, about 200 g, coriander 20 g, shallots 10 g
Seasoning: Salt 30 g, sugar 20 g, oyster sauce 20 g, soy sauce 15 g, red oil 50 g, garlic 20 g, white sesame seeds 2 g, peeled peanut rice 30 g
1, cucumber, spring onion, coriander washed, cucumber sliced, coriander cut into sections, shallots not cut,
2, take 6 kg of old soup and boil, put the cured chicken into the soup and blanch it twice until the skin is firm, put it into the soup, boil and reduce the heat for 45 minutes, soak for 30 minutes and fish out;
3, after fishing out the brine chicken to cool, change the knife to slice, chicken slices with a wooden stick one by one to knock until the meat fibers spread out,
4: Cut the cucumber slices under the plate and place the chicken on the plate. Seasoning with secret red oil (refer to the red oil production), mixed into juice;
5: Drizzle with the mixture, sprinkle with shallots, coriander, white sesame seeds, peeled peanuts and rice.