Spicy saliva chicken
By VicentaLakin
Recipe Recommendations
- chicken leg
- cucumber 1 piece
- octagonal 1
- Jiang 4 tablets
- garlic 2 cloves
- pepper 1g
- peanuts 35g
- white sesame 3g
- Laoganma spicy sauce 10g
- chicken essence 1g
- white sugar 3g
- soy sauce 5g
- cooking wine 7g
- oil appropriate amount
Steps for Spicy saliva chicken
1
Prepare the materials.
2
Cut 2 cloves of garlic in half, 4 slices of ginger, pepper, star anise, and white sesame seeds. (No need to add)
3
Put water in the pan. After the water is boiled, pour the chicken, ginger slices, and cooking wine together into the pan, and blanch until the blood is removed.
4
Cook until the chicken is dry, turn off the heat immediately. Don't rush to take it out. Let the chicken soak in hot water for about 10 minutes and then remove it.
5
Wash off the foam with clean water and soak in cold water for 5 minutes.
6
Cut the chicken legs into slices.
7
Grind the peanuts into small grains with the back of a knife, and add 1 tablespoon of Laoganma spicy sauce into a clean bowl for later use.
8
Heat up another pot, add two tablespoons of vegetable oil, add pepper, ginger, garlic, and star anise over low heat to slowly fry to create the fragrance.
9
Filter through a strainer and pour the hot oil into a bowl containing the pepper noodles.
10
Add soy sauce, white sugar, chicken essence, and balsamic vinegar and mix well.
11
Wash the cucumber and shred it.
12
Put the cucumber on a plate, pour half of the spicy oil, then place the chopped chicken pieces on the plate, pour the remaining spicy oil, and sprinkle with white sesame seeds and peanuts.
13
The amount of seasoning can be increased or decreased according to your own taste.
14
Don't overcook the chicken legs, turn off the heat when you cut them raw, so that the chicken will be delicate and smooth, and crispy and will not easily break away.
15
When frying spices, be sure to fry slowly over low heat, not to burn the pan.