Chongqing Township Feast Cold Dishes-saliva Chicken (also Called Cold Chicken)

Chongqing Township Feast Cold Dishes-saliva Chicken (also Called Cold Chicken)

1. Add the right amount of water to the pot, so that it can barely pass the chicken. Add a star anise, an equal volume of Shaxiang (that is, Shanna, also called Shajiang), about ten or twenty peppers, and the amount of the thumb of the old ginger. Smash it and boil it, this is the soup, it is the taste of the bottom soup. When the water boils, add the processed whole chicken and cook. Boil for more than ten minutes, turn it over and add about 50 ml of wine (white wine, rice wine, cooking wine, rice wine can be used, and white wine is better), and cook for more than ten minutes. Adjust the cooking time appropriately according to the thickness and size of the chicken. Some chickens are thick and it takes more than 30 minutes to cook in total.

2. Cook until the chopsticks have no blood and water, just cooked or too much, as long as the meat is cooked and not boiled, the degree of cooking is a matter of experience, and you will naturally know when it is more appropriate to do more. After cooking, turn off the heat, soak in the soup for about ten minutes, pick up and let cool.

3. Take half of the chicken, you can cut two to three plates

4. Large lettuce, more than 20 cm long, about 4 cm in diameter, one piece. It is the amount to make two or three servings of the base dish. (The base dish of the saliva chicken can be changed to cucumber, white radish, bean sprouts, green onion and white according to your preference. The first two are marinated and the latter two are cooked in water)

5. Cut one or two millimeters thick and 5 centimeters in length

6. When Jiabi is marinated and eaten directly, use half to 2/3 of the amount of salt, knead and marinate, about 10 minutes. Then strain off the water from the pickling.

7. For chicken, cut into pieces about six or seven centimeters long and one centimeter wide. Cut the knife simply and decisively, don't hesitate, otherwise the meat will be uneven and easily scattered. This is a problem with the knife, and practice is enough.

8. Prepare two bowls (a kind of buckle bowl), with the chicken skin facing the bottom of the bowl, and a row of chicken nuggets in the middle, about ten yuan, two on each side

9. Grab a small shredded lettuce and spread it on the chicken

10. Cover the bowl with a suitable size plate

11. flip over

12. Uncover the bowl

13. This is a two-part display

14. A piece of old ginger about two centimeters long and 1.5 centimeters in diameter. Garlic, about the same volume as ginger.

15. Ginger and garlic minced or pounded into ginger and garlic paste

16. Two or three whole green onions, chopped into chopped green onions

17. Use a small spoon with a diameter of about 5 cm, about 3 spoons of soy sauce, about 5 spoons of vinegar, ginger garlic, about 1/5 to 1/4 spoon of pepper powder, more than half a spoon of spicy oil, about 1/4 to 1/3 of sesame oil , White granulated sugar is about one spoon to one and a half spoons, chicken essence and monosodium glutamate are about 1/6 spoon each, about 1/4 spoon of salt, about 1/3 of the total amount of chopped green onion. Mix thoroughly until the sugar is basically melted, and try the taste, mainly salt, sweet, and sour. The result is sweet and sour, sweetness dominates, sourness, but not strong and not obvious, saltiness, but not overpowering the sour and sweetness. The taste does not achieve the effect. Generally, only sugar and salt are added in the later stage, and the amount of other ingredients is generally unchanged.

18. The sauce is the amount of two portions of saliva chicken. Add about four spoons of sauce to one portion of saliva chicken. Sprinkle half of the remaining green onion

19. This is another one

Tips:

1. When cooking chicken, add appropriate amount of sand, star anise, old ginger, and pepper to make the chicken flavor stronger, and the flavor of chicken broth stimulates the taste of chicken.
2. Add wine to remove the taint and greasiness, making the chicken taste unique.
3. Boil the chicken. If it is just cooked, let it turn off the heat and soak it in the hot soup for a while to increase the maturity. If it is cooked until it is more than just cooked, you don't need to soak it in hot soup, just pick it up and let cool.
4. The degree of cooked chicken is not just cooked enough, and the taste is not good. Don't cook for too long, the meat is loose, the meat is too old, and it is not easy to cut. The degree of cooking is a matter of experience, and it is best to have someone who will teach it in person.
5. The degree of saltiness of lettuce marinade is rather light, not too salty, because there is salty taste in the sauce. It is crispy and chewy after marinating.
6. The proportion of seasoning juice, salt, and sugar need to be changed later to make the taste more suitable. Other proportions are generally basically unchanged. If some vinegar is more acidic, the ratio of soy sauce can be changed to 1:1.
7. The degree of taste that we adjust here is spicy and sweet, sweetness dominates, sourness, but not strong and not obvious, salty taste is slightly weaker than sour and sweet, spicyness, but not heavy, suitable for the general public.
8. The taste of ginger and garlic is used to highlight the taste of chicken, so there should not be too much ginger and garlic. A small amount of ginger and garlic is enough, but it is not strong and not obvious.
9. Generally, the sauce that everyone adjusts is not suitable for chicken, because there are problems at two points. One is the sweetness and sour taste, the sweetness is not dominant, or the sourness is gone. The second is too much ginger and garlic, which makes the taste outstanding and grabs the chicken flavor.
10. The saliva chicken used in the banquet usually has more sauce, so the sauce should not be too salty.