saliva chicken
By TheodoraKub
It is numbing but not greasy, and the fragrance is intoxicating. The spicy and spicy flavor of the pickled peppers is attached to the chicken, which provides a moderate stimulation to the taste buds. The more you eat, the more delicious it will be and it will be aftertaste!
Recipe Recommendations
- sanhuang chicken appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sesame appropriate amount
- chives appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- chili noodles appropriate amount
- white granulated sugar appropriate amount
- chicken powder appropriate amount
- pepper appropriate amount
- peanuts appropriate amount
Steps for saliva chicken
1
Sanhuang chicken and seasonings
2
Cut the cleaned Sanhuang chicken into pieces and marinate it with a little salt and onion and ginger for about 15 minutes. It will soften the meat.
3
Before the water is about to boil, add all the onions, ginger and cooking wine to the pan. Add the chicken and cook for 10 minutes. Don't cook for too long so that the chicken is tender.
4
The cooked chicken should be immediately put in cold water, preferably in ice water. (This way, the leather is delicate and tight, and the crispy ones will not easily break away)
5
Put the oil in the pan on fire and heat it to 60% heat. Add the onions, ginger and garlic to burst out the fragrance. Turn off the heat, pour in the chili powder. The oil that seeps out will be red oil.
6
Mix soy sauce, salt, sugar, vinegar, and chicken powder with red oil, stir well, and pour on top of the chicken. (Depending on your own taste, you can add some coriander, chives, sesame seeds)
7
Characteristics: hemp but not greasy, with a refreshing fragrance.