Drooling Chicken
by Huang Huang Yuanbao
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash the chicken well and drain it, add half a pot of water in the boiling pot, add ginger slices, rice wine, then put the chicken in, cover the lid, boil on medium heat and turn to low heat for 15-20 minutes (depending on the size of the chicken), Do not remove the lid and simmer for 25-30 minutes (not pictured).
2. Prepare ice water: Enlarge half a pot of water in the basin in advance and put a lot of ice cubes in. The small mineral water bottle I use here is frozen in advance, a total of three bottles, put it in the basin and melt slowly, so that the water becomes very ice. It's almost melted. Take the chicken out of the pot and throw it in. Wait 5-10 minutes (depending on the size of the chicken). If you are not in a hurry, you can directly over 10 minutes. The meat is firmer.
3. Place it in a place with an electric fan to dry naturally, and then dry the water to further tighten the meat, and let the water out, about half an hour.
4. Brush with a layer of sesame oil, cut into pieces, and serve.
5. Juice: add 3-5 spoons of light soy sauce, 1 teaspoon of salt, 1 teaspoon of dark soy sauce, 1 teaspoon of sugar, whole garlic garlic, 1 teaspoon of sesame oil, 1 teaspoon of pepper oil, 1 teaspoon of white sesame seeds, half a bowl of chili oil Put half of it first, save the other half, and cut the coriander for later use.
6. The secret of making red pepper rings spicy and not astringent: pickle them in salt for a few minutes in advance, and then pour out the juice.
7. Sprinkle with chili rings, pour in the remaining red oil, sprinkle with coriander, and finished product.
Tips:The pepper oil bought from Sichuan is more authentic. The red oil is cooked in advance and you can search for some on the website.