Sichuan-style fragrant and tender saliva chicken

Saliva chicken is a hot dish with rich seasonings and a combination of spicy, fresh, tender and refreshing taste. It has the reputation of "being famous for three thousand miles in Bashu, and its taste is superior to the twelve prefectures in the south of the Yangtze River." 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".

I made this saliva chicken a few days ago, and it's only now because of laziness. Why is it called the soft version? Because Sichuan authentic saliva chicken focuses on hemp and spicy food, and because firstly, my family's diet has always been light, and secondly, I am a expectant mommy and can't eat it too salty or spicy, so I made this improved version with a more soft taste. For the saliva chicken, remove the spicy flavor and only use fresh, fragrant, tender and slightly spicy food.