Home-cooked Version of Red Oil Saliva Chicken
1.
Rinse the chicken thighs you bought, drain the water, and then choose a sharp knife to deboning. Start to cut the chicken along the midline of the back, and slowly separate the chicken from the bone on both sides.
2.
Put the deboned chicken thighs into the inner pot of the rice cooker, then put the green onion, the cooking wine in turn, and then pour in the right amount of water, the water should cover the chicken. Put the inner pot into the rice cooker, choose high heat to simmer, and cook for about 15 minutes after the water is boiled.
3.
Remove the cooked chicken thighs, put them in the ice water prepared in advance, and chill. Can be placed in the refrigerator to help cool down quickly
4.
At this time, let's make a sauce, prepare a small bowl, add light soy sauce, vinegar, pepper oil, sesame oil, chopped green onion, and minced garlic in turn, stir well and set aside.
5.
After the chicken thighs have completely cooled down, remove and drain the water, cut into pieces and place on a plate.
6.
Pour the adjusted sauce evenly on the chicken thighs, and finally drizzle with a tablespoon of red oil to enjoy.
Tips:
1. The chicken thighs can also be cooked directly without removing the bones, and chopped into pieces directly after they are cooked. I don't know how to chop things. I always chop a large piece and a small piece, so I just remove the bones, which is convenient and more delicious.
2. The cooked chicken thigh must be immediately put into ice water. The advantage of this is that the ice water makes the chicken skin soft and smooth, and the chicken is firm and chewy, which is much better than the uniced one!
3. The sauce can be adjusted according to your own taste. The basic ingredients are these. If you like the spicy taste, you can add more chili oil.
