Delicious Chicken||saliva Chicken

Name: Delicious Chicken||saliva Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Chicken leg; 1 stage Green onions; 1 piece ginger; 3 cloves garlic; 2 tablespoons Ground peanuts; a little Baby celery; 2 pcs parsley; 2 tablespoons Cooking Wine; Some pepper; 2 pcs Chives; 1 piece star anise; 2 tablets Bay leaf; 1 piece Sesame pepper; 1 tablespoon Sugar; 2 tablespoons Chili oil; 3 pcs Dried red chili; 2.5 tablespoons Sweet vinegar; 1.5 tablespoons Soy sauce; a little sesame oil; Some Peanut oil

by Small fish

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Everyone must have eaten the saliva chicken. It's spicy and enjoyable. After a bite, I can't help but want to eat another bite.
Xiaoyu Shengxian will share with you the recipe of this spicy classic dish today. Apart from the more ingredients, the recipe is still very simple.
Saliva chicken is also an indispensable dish in the New Year dishes, so you may wish to store it if you like."

Delicious Chicken||saliva Chicken

1. Wash the chicken legs and put them in a pot of boiling water to remove blood foam, then remove them and put them in another pot of boiling water, add cooking wine, green onions, ginger, garlic, pepper, star anise, bay leaves and other condiments, and turn off after cooking. Simmer for 10 minutes

Delicious Chicken||saliva Chicken recipe

2. Take out the chicken legs as if in ice water, the purpose is to make the chicken skin taste better and make it more crispy.

3. Chop the green onion, ginger, garlic and celery, cut the coriander into sections, prepare the chili oil and chopped peanuts

4. Take a handful of sesame peppers and put them in a bowl with boiling water, then put them in the microwave and beat them for 1 minute, then take them out and let them cool.

5. Make the sauce (2.5 tablespoons of vinegar, 1 tablespoon of white sugar, 1.5 tablespoons of raw soy sauce, hot pepper water, a little bit of chicken thigh soup, minced green onion, ginger, and garlic in a small bowl. Heat up the wok and heat up the peppercorns. Wait for half a minute after the fire, and when the oil temperature drops slightly, add the dried red pepper and fry it until fragrant, then pour the pepper and spicy pepper oil into the sauce