Chongqing Shuishui Chicken

By EmilieFunk

Chongqing Shuishui Chicken
Ingredients: douchi,sanhuang chicken,MSG,white sugar,soy sauce,onion,Jiang,garlic,vinegar,octagonal,geranyl,trinaphthalene

Recipe Recommendations

  • sanhuang chicken appropriate amount
  • Jiang appropriate amount
  • onion appropriate amount
  • garlic appropriate amount
  • trinaphthalene appropriate amount
  • octagonal appropriate amount
  • geranyl appropriate amount
  • douchi appropriate amount
  • soy sauce appropriate amount
  • vinegar appropriate amount
  • MSG appropriate amount
  • white sugar appropriate amount

Steps for Chongqing Shuishui Chicken

  • Make step 0
    1
    Sanhuang chicken, ginger, fragrant onion, garlic, pepper oil, bullet, pepper lantern, pepper salt, cooking wine, soy sauce, sesame oil, rice vinegar, white sugar, sesame oil, star anise, fragrant leaves.
  • Make step 1
    2
    Rinse the chickens with water after killing them
  • Make step 2
    3
    Put into the pan, add ginger, onion, and cooking wine and cook over medium heat
  • Make step 3
    4
    Cook over medium heat for five minutes, turn off the heat, cover the lid and soak for about 40 minutes. (The reason for this is that the chicken is basically broken when boiled for five minutes over medium heat. Soaking allows the chicken to absorb the required calories and water, so that the chicken tastes neither old nor tender.)
  • Make step 4
    5
    Soak the chicken, remove it and place it in cooled cold water and drain it with cold water to keep the chicken skin tender and smooth.
  • Make step 5
    6
    Put a small amount of oil in the pan. When the oil temperature is 30%, put spices such as pepper, trinaphthalene, and star anise into the pan and stir-fry
  • Make step 6
    7
    Stir fry dry until the water becomes dry, remove and cool
  • Make step 7
    8
    Chop it into powder, or use a blender to make powder, but we are used to chopping it into blocks, so the chili oil is more fragrant.
  • Make step 8
    9
    Place the chopped peppers in a high-temperature bowl and add appropriate amount of fermented beans
  • Make step 9
    10
    Heat the oil in the pan, first heat the oil until it is green, turn off the heat, cool down to 80% heat, and pour the oil into the shredded pepper to soak
  • Make step 10
    11
    This preliminary chili oil is ready. (I use two kinds of dried peppers here. If I only use bullet peppers, the chili oil will be very spicy. Adding some bell peppers in will neutralize the spicy taste and become very fragrant.)
  • Make step 11
    12
    Mash ginger and garlic into mud with a garlic batter
  • Make step 12
    13
    Cut the green onion into chopped green onion
  • Make step 13
    14
    Put the ginger and garlic paste in a bowl, add in the vinegar, soy sauce, white sugar, and other seasonings and stir well
  • Make step 14
    15
    Filter off the residue of garlic and ginger with a sieve
  • Make step 15
    16
    Mix the prepared chili oil with only the red oil on the surface and mix it into the prepared juice, and finally sprinkle with sesame seeds to make the seasoning for the saliva chicken. (If you have peanuts, you can add some peanuts to make it more fragrant)
  • Make step 16
    17
    Cut chicken into appropriate size pieces and place them in a bowl
  • Make step 17
    18
    Drizzle with pepper and red oil, and finally sprinkle with chopped green onion. This famous saliva chicken is done

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