Mouth chicken
By VicentaLakin
The first time this dish arrived, it was the more authentic way to eat it during Sichuan's trip, so it was fresh to remember it, and when I thought about the feeling of salivating, I didn't think it was too good for cooking, but I thought it was too hot, but it smelled good, and all three of them had to be killed, or there was a table that was delicious and sure enough to say it was a sip chicken. It's called the "Four thousand miles of fame and taste." The name "Slobber Chicken" appears to be a little obnoxious at first glance, and it's like a saliva comic in your head. But the name comes with the gentleness of a man, and Guo Moo has written in his song, "The white chickens that were eaten in Sichuan in his hometown, the white pieces of meat, the red hot peppers, and now he wants to return the water to his mouth." The word “salvage” was given to cook, but the famous “salvation chicken” today. Today's oral chicken is the more serious thing I learned from my friends. Last time I tried it, I came to share it with you. I couldn't keep a secret. It's called a saloon chicken that tastes like sour, so soft that you can break your bones with your hands. It's full of sauce, but it doesn't get tired of it. But it's so soft, it's so soft that you can open it with your hands
Recipe Recommendations
- sanhuang chicken a
- green onions 5g
- ginger 5g
- garlic 5-merous
- white sesame 2g
- peanuts 3g
- soy sauce two spoonfuls
- beautiful fresh half a spoonful
- mature vinegar One and a half spoonfuls
- white sugar a spoonful
- sesame paste a spoonful
- red oil two spoonfuls
- onion 3g
- Dou Gu a spoonful
- oil chili a spoonful
- pepper oil two spoonfuls
Steps for Mouth chicken
1
Get three yellow chickens
2
The water in the pot opens, we hold the chicken's neck three times hot, we put the hot water on the chicken with a spoon
3
We pull the chicken up, we put it in the pot, we keep doing what we just did, and we'll see that the blood water stays and the water starts to get mixed up
4
Let's get the chicken out, and then we'll wash the pot and reload the water
5
Onion slices, ginger slices, ready for the right amount of dry chili
6
When the water's boiled, it's in the chickens, and it's just ready
7
When we cook in the middle, we can pour hot water on the chickens with a spoon, and then the second trick comes in
8
And then we can soak the chicken in the pot for about half an hour, because the meat is cooked 10 minutes ago, but the bone in it is not fully cooked, and we can use the water's residual temperature to fully immerse the meat in order to eat it, and it's fresh and flexible
9
The peanut oil goes into the pot, the fire explodes, and when it's fast, it gets colder, it'll melt
10
The peanuts take off their coats and cut them off
11
We're gonna need ice. If not, put it in the freezer. Lee
12
It's very hot, but it'll be tight and it'll be very thin
13
Garlic chops, ginger chops
14
We'll be able to make a fresh bowl with a spoon of ginger, a spoon of garlic, a spoon of sugar, a spoon and a half of vinegar, two spoons of sauce, a spoon and a half of fresh soy sauce, a spoon and a half of hot sauce, a spoon of pepper sauce, a little bit more of pepper oil, two spoons of red oil, and then a spoon to mix all the sauce with a spoon
15
It's about time our chickens were cold, cold, cold, cold, cold, you think
16
I'll end up with a nice sauce on the cut chicken
17
I'm going to put flowers on my feet, I'm going to get sesame, and I'm going to get some peanut rice. Super-dinner... don't look at the red one, but it doesn't taste greasy.
18
It's great. It's not as complicated as you think
19
Red eggplant, picked up in the country yesterday
20
Tomato egg soup
21
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22
Indeed, the greatest happiness is not the wealth, the achievement, but the satisfaction that you can content yourself with. This satisfaction, small and certain, is the truest in life. So, love and love, that's the luck of your life. And the uncertainty that hasn't come, whether or not they're finally there, is a reward for life!Mouth chicken Make Tips
Nutritional Value of Mouth-watering Chicken: Compared to beef and pork, chicken meat is of higher protein quality and has a lower fat content. Furthermore, chicken protein is rich in all essential amino acids, and its content is extremely similar to the amino acid profiles found in eggs and milk, making it an excellent source of protein. The protein content of chicken varies depending on the part and whether it is skinless or with skin; the general ranking from high to low is skinless chicken, breast meat, and thigh meat. Compared to other meats, skinless chicken is characterized by being low in calories. However, the skin contains a large amount of fat, so chicken with skin absolutely cannot be termed a low-calorie food. Every 100 grams of skinless chicken contains 24 grams of protein and 0.7 grams of fat, making it a high-protein food that is almost entirely fat-free. Chicken is also a good source of phosphorus, iron, copper, and zinc, and is rich in Vitamin B12, Vitamin B6, Vitamin A, Vitamin D, Vitamin K, etc. Compared to beef and pork, the lipids in chicken contain more unsaturated fatty acids—oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid)—which can reduce low-density lipoprotein cholesterol that is detrimental to human health.