Chongqing Saliva Chicken

Name: Chongqing Saliva Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Three Yellow Chicken; 1 tsp salt; 1 piece ginger; 2 cloves garlic; 2 pcs star anise; 1 tsp Cooking Wine; 1 tsp Soy sauce; 1 tsp Rice vinegar; 2s Shallots; 1 tablespoon Pepper oil; 1 piece Red pepper; 1 tsp Tempeh; 1 tsp sesame oil; 1 tsp White sugar; 1 small handful Bay leaf; Some Vegetable oil

by Xinyi cooks fragrant

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Saliva chicken is a cold dish with rich condiments, spicy, fresh, tender and refreshing. It has the reputation of "famous for three thousand miles in Bashu, and the taste of the twelve states in southern China". The name "Saliva Chicken" feels a bit inelegant at first, and there may be a drooling look in my mind. The reason why it is called "Saliva Chicken" is because there are many peppercorns. After eating it, it will be numb and the mouth will become paralyzed and drool involuntarily.

Chongqing Saliva Chicken

1. After killing the three-yellow chicken, clean the internal organs, rinse with water, put it in a pot, add ginger, green onion, cooking wine and boil on medium heat for about five minutes (this time depends on the size of the chicken, if it is a larger chicken, it will take longer ) Then turn off the fire

2. Cover the pot and soak for 40-50 minutes. After soaking the chicken, remove it and put it in cold boiling water to keep the chicken skin tender and smooth.

3. Put a small amount of oil in the pot. When the oil is 30% of the temperature, put the chili, trinaphthalene and star anise into the pot and fry.

4. Chop finely, put the chopped chili finely into a high-temperature bowl, add appropriate amount of tempeh

5. Heat the oil in the pot, first heat the oil until it smokes and turn off the heat. When the temperature is 80% hot, pour the oil into the chili powder and soak

6. The ginger and garlic are mashed with a garlic masher, the green onions are cut into chopped green onions

7. Put the ginger and garlic paste in a bowl, add vinegar, light soy sauce, sugar and other seasonings and stir evenly, then filter out the garlic and ginger residue with a sieve

8. Mix the prepared chili oil with the red oil on the noodles and mix it with the prepared juice, and finally sprinkle with sesame seeds to make the seasoning for the saliva chicken. (If you have peanuts, you can add some peanuts to make it more fragrant)

9. Cut the chicken into pieces of the right size, place them in a bowl, drizzle the adjusted red chili oil, and sprinkle with chopped green onion at the end.