Chongqing Saliva Chicken

Chongqing Saliva Chicken

1. 1. Wash half of the chicken and set aside, put a pot of water to boil, wash and cut parsley, and roast the peanuts and sesame for a while. After the water is boiled, put in a few slices of ginger, pat a red onion head and put it in together, then put half of the chicken in, cook for about 25-30 minutes on medium-high heat (use chopsticks to gently insert from the thickest part of the chicken leg) Once, no blood seeps out.) Turn off the heat, cover and simmer for about 5 minutes.

2. Prepare half a basin of cold boiled water, then put in an appropriate amount of ice cubes, pick up the cooked chicken and immediately put it into the ice water, let it cool quickly, so that the leather will be tender, crispy and not greasy.

3. The time for the ice chicken is to prepare the seasoning. Chop the right amount of ginger and garlic into a bowl, then add a chopped shallot (use shallot if not), add the appropriate amount of chili pepper, pepper powder, salt, and MSG , White sugar, soy sauce, sesame oil, etc. and mix well. You can put some parsley diced on the bottom of the plate (according to your preference or leave it alone), then remove the cooled chicken and chop it into pieces and place it on the parsley diced

4. Pour the adjusted seasoning on the chicken nuggets, pour the chili oil, sprinkle some parsley, chopped green onion, and chopped peanuts and sesame seeds and serve.

Tips:

The choice of main ingredients for this dish is very particular, we must raise earthen cock at home, the emphasis is on seasoning and rich condiments. More information at