Acacia Saliva Chicken

Name: Acacia Saliva Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: three Chicken thigh; A Cucumber; 2 shallot; piece ginger; 5 pcs garlic; A Coriander; 3 pcs star anise; 1 piece Cinnamon; 5 slices Bay leaf; 40 capsules pepper; Some Dried chili powder; Some Indian chili powder; A handful Cooked Sesame; 10 pcs Peanuts; 2 tablespoons Cooking Wine; Some salt; Some oil; Some Sugar; 2 tablespoons Vinegar; 3 tablespoons Soy sauce; 1 teaspoon sesame oil; 3 drops Pepper oil

by chinfeya

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I made a very delicious and delicious cold dish tonight-Acacia Saliva Chicken. By the way, the name was given by us accidentally during dinner. A certain comrade thinks this dish tastes very good, and he is full of praise while asking what's the name? Actually, I don't even know. The puppet who came out of the kitchen in a hurry and unloaded his outfit. Seeing someone at the table early, he was eating with gusto. The hungry puppet didn't even think about it. He blurted out a "slobber chicken". I guess that's how the saliva chicken came from, right? ! Certain silver seemed unsatisfied, and whispered: "Indecent! Why does it sound like a chicken made with saliva?" What kind of thinking? ? "Then call it Acacia saliva chicken! I want to eat it! I am drooling! I think I am drooling...!" With a piece of cucumber, the crispy bedding of the cucumber and the tenderness of the chicken are really delicious and drooling! "

Acacia Saliva Chicken

1. Wash and shred cucumbers and place them neatly on the bottom of the plate.

2. Cut the chicken thigh with scissors to remove the bones.

3. Marinate for 15 minutes with cooking wine and pepper to taste.

4. Cut green onion into small pieces, ginger into small pieces, garlic into small pieces, and coriander into small pieces.

5. Add water to the pot, add 5 slices of ginger, 1 star anise, 10 peppercorns, and chicken thighs. After boiling, cover the pot and turn off the heat to simmer for 20 minutes until cooked inside and out.

6. Put it in cold boiling water immediately after it is out of the pot. Make the meat more Q and more elastic. (Do not pour the water used to cook the chicken at this time, add salt, etc., which can be used as the original soup for noodles, wontons, etc.)

7. Put the dried chili powder and Indian chili powder (I used the oil made a few days ago, and you can use the original powder directly) in a bowl, mix well and set aside.

8. Add 2 star anise, 1 segment of cinnamon, about 40 peppercorns, 5 slices of ginger, 5 slices of bay leaves, garlic slices, and green onions in the hot oil in the pot. Slowly saute until slightly charred. Be careful not to burn.

9. When the oil is fragrant, turn off the heat, filter out the residue and quickly pour the hot oil on the prepared chili powder, add salt, sugar, vinegar, light soy sauce, and sesame oil and stir to melt evenly.

10. Take out the chicken in cold water, rip it and place it neatly on the cucumber shreds. Sprinkle with peanuts, chopped green onions, coriander, and sesame seeds, pour the prepared chili oil, and drip 3 drops of Chinese pepper oil. Serve and mix well and serve immediately.

Tips:
1. After the chicken thigh is cooked, put it into ice water to make the meat elastic.

2. Add 2 star anise, 1 segment of cinnamon, about 40 peppercorns, 5 slices of ginger, 5 slices of bay leaves, garlic slices, and green onions in the hot oil in the pot. Slowly saute until slightly charred. This step must be used. Use low heat from start to finish to blend the flavor into the oil.

3. Indian chili powder can also be replaced by other chili powder, but it must be the kind that is red and fine as flour.