Cold Vegetable Saliva Chicken

Name: Cold Vegetable Saliva Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 catties Three Yellow Chicken; Some Yuhuang oil flavored peanut oil; Some Green onion ginger garlic; Some salt; Some Bell pepper; Some chili; Some Sugar; Some Pepper oil; Some Soy sauce; Some Balsamic vinegar; Some Aniseed; Some Tempeh; Some Cooking Wine

by You stole my dried fish 82542

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

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 reason why it’s called saliva chicken is because there are a lot of peppers in this dish. After eating it, my mouth becomes numb and my mouth becomes paralyzed. I drool involuntarily. In the final analysis, it’s because this dish is delicious. Let me try it with Yuhuang Oil and U Flavored Peanut Oil ~

Cold Vegetable Saliva Chicken

1. After killing the three yellow chickens, treat the internal organs and rinse them with water. 2. Put them in a pot, add ginger, green onions, and cooking wine to a medium heat and boil for about five minutes (this time depends on the size of the chicken, if it is a bit larger, it will take longer One point) then turn off the heat

2. Put it in the pot, add ginger, spring onion, cooking wine and boil on medium heat for about five minutes (this time depends on the size of the chicken, if the chicken is a little larger, it will take longer) and then turn off the heat

3. Cover the pot and soak for 40-50 minutes. The reason for this is that the chicken is basically broken if it is boiled for five minutes on medium heat. The soaking allows the chicken to absorb the required heat and water, so that the chicken will not be old and tender.

4. After soaking the chicken, remove it and put it in cold boiling water to keep the chicken skin tender and smooth.

5. Next, make chili oil, this dish must have red oil. Put a small amount of Yuhuang oil to taste U-flavored peanut oil in the pot. When the oil is 30% warm, put the spices, such as chili, trinaphthalene and star anise, into the pot and fry

6. Stir-fry the water to become dry and remove and let cool

7. Chop into fines, you can also use a blender to beat into powder, but we are used to chop into chunks, the chili oil is more fragrant

8. Place the chopped chili in a high-temperature bowl and add some tempeh

9. Heat the oil in a pot to taste U-flavored peanut oil. Turn off the heat when the oil is heated until the blue smoke appears. When the temperature is 80% hot, pour the oil into the chili powder and soak

10. This preliminary chili oil is considered ready.

11. After the chili oil is done, it's time to match the saliva chicken seasoning. Ginger and garlic are mashed with a garlic masher

12. Chopped green onions

13. Put the ginger and garlic paste in a bowl, add vinegar, light soy sauce, sugar, and other seasonings and mix well

14. Then use a sieve to filter out the residue of garlic and ginger

15. 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.