Chongqing Saliva Chicken
1.
Half a local chicken, put appropriate amount of water in the pot, add sliced ginger and green onion, add cold water to the chicken, cover the pot, boil on high heat, boil on medium heat for 15 minutes, turn off the heat and simmer for 10 minutes
2.
Add the braised chicken to ice water for a while
3.
5 cloves of garlic and half of ginger, finely chopped
4.
Cut shallots, millet peppers, cut into small circles
5.
After cooling, cut the chicken into wide strips and evenly place them on the plate.
6.
Sauce: prepare a clean bowl, add a minced ginger, minced garlic, sugar, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1.5 spoons of chili oil, 1 spoon of pepper powder, 2 spoons of sesame oil, 1 spoon of olive oil, and a small amount of salt. 3 spoons of chicken broth, put in millet chili rings, then use a spoon to mix all the seasonings thoroughly
7.
Finally, pour the adjusted sauce on the cut chicken, and finally sprinkle with chopped green onion and cooked sesame seeds. Regardless of the red slice, it will not taste greasy at all.
Tips:
1. Put the simmered chicken into cold boiling water, and the rapid cooling will make the chicken skin crispy.
2. It's best to tear it by hand, or cut it with a knife. I cut it to make it look good.
3. It is recommended not to cook the chicken for a long time, it will not taste good if it is rotted, just insert it with chopsticks
