Saliva chicken and white chop chicken
Saliva chicken is a cold dish with rich seasonings. It combines spicy, fresh, tender and refreshing flavor. It is very suitable for eating in summer. The name "Saliva Chicken" sounds a little indecent at first, and a comics of drooling will appear in your mind. However, the origin of this name has the gentleness of a literati. In Guo Moruo's "Song of the Wave", it includes: "When I was a boy, I ate white chopped chicken in my hometown of Sichuan, white meat pieces, and red spicy pepper. Now I still drool..." Cooking gave the word "saliva", which made today's famous "saliva chicken". The saliva chicken is actually our white cut chicken. It is spicy and delicious. The chicken is white and refreshing. It is very delicious!
Recipe Recommendations
- sanhuang chicken appropriate amount
- peanut appropriate amount
- sesame appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- chili powder appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- hot and sour
- mix
- half an hour
- simple
Steps for Saliva chicken and white chop chicken
1
Wash the chicken and chop it into large pieces.
2
Before the water is about to boil, add all the onions, ginger and cooking wine to the pan. After boiling, add the chicken and cook it, add a small amount of salt to taste, and cook for about 10-20 minutes.
3
While cooking the chicken, put the peanuts and sesame seeds into the pot and slowly fry until fragrant, put them in a bowl and mash them.
4
Wash the onions, ginger and garlic and chop them.
5
Heat the pan, pour in the oil. When it is 60% hot, add the onions, ginger and garlic, stir fry until the fragrance is fragrant, turn off the heat, and rush into the chili powder.
6
Mix soy sauce, soy sauce, oyster sauce, salt, sugar, vinegar and other seasonings with onion, ginger, garlic, chili powder seasoning, peanuts and sesame seeds, add chives, and stir well.
7
The cooked chicken should be immediately put in cold water, preferably in ice water. In this way, the leather is delicate and tight, and it is crispy and will not easily break away.
8
Remove the chicken from the ice water and drain it, cut it into small pieces, place it on a plate, and pour the seasoning on top of the chicken.
9
Refrigerate in the refrigerator before eating, and mix the seasoning and chicken evenly when eating.