saliva chicken
By BayleeBins
I have made saliva chicken before, but the food is always repeated. Anyway, it is delicious, so I might as well make it again.
Recipe Recommendations
- chicken appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- fennel appropriate amount
- clove appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- tangerine peel appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- refined salt appropriate amount
- chopped ginger appropriate amount
- peanut oil appropriate amount
- sesame oil appropriate amount
Steps for saliva chicken
1
First put water at room temperature and put it into the pot, put a few slices of ginger and onions, put the chicken into the pot, and boil it for about two minutes after boiling, mainly to remove the foam; add the homemade soup mixture into the pot, bring it to the boil, and add the chicken pieces., it is best that the water just reaches the surface of the chicken and turns it upside down from time to time.
2
Cook slowly for about half an hour, the time depends on the size of the chicken nuggets. Insert chopsticks into your thighs to see if there is any blood coming out. If not, it means that it is basically cooked. After taking out the pan, peel and remove the bones, tear the meat into strips, without the skin and bones.
3
Chop minced ginger and raw shallots, pour into a small bowl, add about half a teaspoon of refined salt, stir well, then pour in hot oil, sprinkle with a few drops of sesame oil, and stir well. Pour it on the chicken, or dip it yourself while you are ready to eat. You can also spread some fried chopped peanuts on the surface to make it more fragrant. You can also use salt-roasted chicken sauce as a dipping material, which is also very fragrant. When making salt-roasted chicken dipping material, place the dipping material in a bag on a small plate, sprinkle with hot oil, and stir evenly.saliva chicken Make Tips
I. If it is fresh domestic free-range chicken, it is not recommended to use heavy spices, or you should reduce the concentration of the homemade soup base to avoid masking the chicken's fresh flavor. However, this is a good method for dealing with frozen chicken, especially Western chicken.
II. Regarding the soup base, the ingredients can be determined according to your own taste. As for preservation, the soup base used to poach the chicken is even more delicious. If there is not enough liquid, add some water and a little fine salt, or add a few more ingredients. After use, let it cool, then place it in a jar and refrigerate. I keep it in the coldest part of the fridge. When taking it out to use, it is best to smell it first to check if the broth has gone bad; if spoiled, discard it. The broth can be recycled repeatedly; if it dries up, add water and ingredients until there is enough water to just cover the surface of the chicken during cooking.
III. This soup base can also be used to poach duck, but the time needs to be a little longer than for chicken, as the saying goes regarding chicken and duck.