Spit chicken is a delicious cold dish in Sichuan cuisine, with the reputation of "famous Bashu 3,000 miles, taste pressure on the twelve states of Jiangnan". The chicken skin is crisp and crisp, the chicken is tender, and the name of the dipping sauce is spicy and appetizing, although it sounds a bit indecent, the taste and texture are unforgettable.
The preparation method is as follows:
1 slice of ginger. Wash the chicken, remove the hair from the skin, put it in the pot, add enough water to the chicken body, add ginger slices and cooking wine.
Bring 2 pots to a boil over high heat and use a spoon to skim off the foam.
Cover 3 pots and cook the chicken on low heat for 10 minutes, then simmer for another 5 minutes after turning off the heat.
4 Baby Chickens are immediately put into water with ice cubes to cool down and soak for about 10 minutes to allow it to cool completely.
5 minced garlic. In a small bowl, add minced garlic, then add chili red oil, copied soy sauce, vinegar, monosodium glutamate, and peppercorn powder, stir well to make a sauce.
6 The chicken is drained, placed on the board, and the head, wings, legs and neck are separated.
7 Cut into cubes and place on the plate in the shape of a chicken.
8 peanuts and rice chopped, coriander cut into sections. Pour the sauce on the plate, then sprinkle with chopped peanuts, cooked sesame seeds, and coriander segments.
Old Xiao tips:
1. The choice of chicken is very important, be sure to choose a baby chicken, so that the meat is tender.
2. Ice cubes should be prepared in advance, and the chicken skin will have a crisp feeling after freezing.
3. Copying soy sauce is essential for this dish and should be boiled in advance.