saliva chicken
By AlecLittel
Ingredients: soy sauce,chicken essence,salt,sesame,chives,sanhuang chicken,white sugar,cooking wine,onion,garlic,vinegar,pepper,chili noodles
Recipe Recommendations
- sanhuang chicken bean paste
- cooking wine 1 scoop
- chili noodles 2 tablespoons
- pepper Yixiaoba
- soy sauce 2 tablespoons
- vinegar 3 scoops
- white sugar 1/2 scoop
- garlic 2 capsules
- salt appropriate amount
- chicken essence appropriate amount
- sesame a little
- chives a little
- onion appropriate amount
Steps for saliva chicken
1
Marinate the chicken with a little salt for about 15 minutes, and at the same time fill the stomach with ginger slices and green onions. Ginger has a crispy and tender effect on the chicken.2
Cover and boil over high heat, and remove the floating foam on top.3
Then turn to medium heat and cook for 5-7 minutes (if the chicken weighs no more than one catty, cook for 7 minutes at this time, but the time must be controlled according to the actual situation) After cooking, cover the cover and simmer for 10 minutes without lifting the cover. Use the steam in the pan to steam all the chicken to the maximum extent.4
After the chicken is stewed, take it out and put it in ice water to cool it over. The purpose is to make the chicken tight and keep the mouth elastic. You can also take it out and cool naturally and then apply a layer of sesame oil to make the chicken skin crispy, tender and chewy.5
Mix the remaining soy sauce, vinegar, white sugar, and chicken essence in the seasoning evenly according to the above ratio, pour it on the chopped chicken meat, and finally sprinkle with two spoonfuls of red oil and sprinkle with a little sesame seeds and chives.