[classic Sichuan Meat Dishes] Spicy Saliva Chicken

Name: [classic Sichuan Meat Dishes] Spicy Saliva Chicken
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 570g Chicken leg; 1 Cucumber; 1 piece star anise; 4 slices ginger; 2 cloves garlic; 1g pepper; 35g Peanuts; 3g White sesame; 10g Laoganma spicy sauce; 1g Chicken Essence; 3g Sugar; 5g Soy sauce; 7g Cooking Wine; Some oil

by Cocoon

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

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 "Slobber Chicken" sounds a bit indecent at first, and a comic-like appearance of drooling appears in his mind. However, the origin of this name has the gentleness of a literati. Guo Moruo wrote in "The Song of Tortoises": "The white chopped chicken that was eaten in his hometown of Sichuan in his youth, the white raw meat, the red spicy sea pepper, Now that I think about it, I still have a long slobber..." Cooking gave me the word "slobber", which has become today's famous "slobber chicken". "

[classic Sichuan Meat Dishes] Spicy Saliva Chicken

1. Prepare the materials.

[classic Sichuan Meat Dishes] Spicy Saliva Chicken recipe

2. Cut 2 garlic cloves in half, 4 slices ginger, pepper, star anise, white sesame seeds. (No or not)

3. Boil water in the pot. After the water boils, pour the chicken, ginger slices, and cooking wine into the pot together, and blanch until the blood is removed.

4. When the chicken is dead, turn off the heat immediately. Don't take it out in a hurry. Let the chicken soak in hot water for about 10 minutes and then remove it.

5. Rinse the foam with clean water and soak in cold water for 5 minutes.

6. Cut the chicken legs into cubes.

7. Crush the peanuts into small granules with the back of a knife. Add 1 tablespoon of Laoganma spicy sauce to a clean bowl.

8. Heat up another pot, add two tablespoons of vegetable oil, add pepper, ginger, garlic, and star anise to low heat and fry slowly to create a fragrance.

9. Strain with a strainer and pour the hot oil into the bowl of chili noodles.

10. Add light soy sauce, sugar, chicken essence, balsamic vinegar, and mix well.

11. Wash the cucumber and shred it.

12. Place the cucumber on the plate, pour half of the spicy oil, then put the sliced chicken pieces on the plate, pour the remaining spicy oil, and sprinkle with white sesame seeds and peanuts.

13. The amount of seasoning can be increased or decreased according to your own taste.

14. Don't overcook the chicken thighs, turn off the heat when they are cut off, so that the chicken will be smooth, crispy, and not easy to fall apart.