Delicious Cold Dish Saliva Chicken

Name: Delicious Cold Dish Saliva Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3-4 roots Lute leg; 10ml Sugar; Some shallot; 5ml Chicken Essence; 30-40ml Soy sauce; Some sesame; Some peanut; 15ml Vinegar; 20ml Pepper oil; 15ml sesame oil; 30ml (chili oil) Red oil; 1/2 bowl Cold water; Some ginger; Some garlic; 5-8 pieces Bay leaf; 1 piece star anise; Short section Cinnamon; A little rub pepper; 5 pcs Cardamom; 5-6 pieces Sliced ginger; Some salt; Some White wine

by Xiaomei's Food Spectrum

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The feeling of Sichuan cuisine is to use all the condiments at home, oil, salt, sauce and vinegar are the most basic, and pepper oil, sesame oil, chili oil, sugar, chicken essence, monosodium glutamate... all line up for use.
Typically you want to make it spicy, but you need a little bit of sweetness to increase the freshness or make the spicy taste softer. Most of them are seasoned. Xiaomei doesn't like fish so much, but grilled fish and boiled fish can still be eaten. Huan, eat all spicy and delicious seasonings. "

Delicious Cold Dish Saliva Chicken

1. Stir-fry peanuts and peel them yourself, or buy fried peanuts for wine in the supermarket, and pack them in a fresh-keeping bag to slightly crush them.

Delicious Cold Dish Saliva Chicken recipe

2. Sesame seeds need to be sautéed first. Be careful, you must use cooked sesame seeds.

3. The drumsticks are boiled in water to remove the scum, or just change to clean water.

4. Then add the stewed spices.

5. After the water is boiled, cook for 2 minutes. Cover the pot, turn off the heat and simmer for 2 hours or simmer until the water is cold. The time will be different in winter and summer.

6. While the chicken legs are being braised, let's prepare the condiments, chop the green onion, ginger, and garlic into a bowl, and then put the condiments in the ingredients area. I will not specify them here. Please see the ingredients area.

7. Add half a bowl of water to the prepared sauce and mix well.

8. Put the stewed chicken legs in the ice cube water immediately. (This step can be omitted)

9. Then cut and arrange the plate. Add white sesame seeds, chopped peanuts, and pour the sauce.

Tips:
The tenderness of the chicken is determined by the heat preservation of the pot and the amount of water. More water cools slowly, and less water cools faster.
Generally, the water in the pot with a lid is about 8 cm below the chicken thighs. In winter: after simmering for 1 hour, boil again on the fire and simmer for 1 hour. Summer: Put it in the water directly, not more than 2 hours.
If you are a pot with better airtightness, and there is more water ~ this time, I will talk about it, and analyze the specific situation by yourself.
You can also choose to cook directly, cook the drumsticks for 10 minutes, and then simmer on the lid for about 10 minutes, then you can put ice water and cut into pieces. Xiaomei’s time is only approximate, please use it for reference only.