Saliva Chicken
1.
Knotted chives, sliced ginger, washed chicken legs
2.
Wash the drumsticks in a pot under cold water, add sliced ginger, green onion and rice wine, boil, turn to low heat and cook for 15 minutes. The time depends on the ingredients, if you use three yellow chicken, it will be enough to cook for 10 minutes
3.
Then turn off the heat, cover the pot and simmer for about half an hour
4.
During the preparation of the sauce, the ingredients: millet pepper cut into circles, green onion, ginger and garlic mince, peanuts are fried and crushed into granules, chives and coriander are finely chopped
5.
Then put all the seasonings mentioned in the article together, mix thoroughly, and the sauce is ready. I usually prepare the pepper oil. The method is very simple: put the pepper and oil in the pot and fry it slowly over a low heat. Remove the peppercorns. Don't take out the pepper. Let the oil cool and bottle it. Take it as you go; the same goes for the red oil, I take it. The red oil made by yourself
6.
The chicken drumsticks are simmered and cooked. Just use chopsticks to poke them through the bloodless water. Take out the chicken drumsticks and put them in ice water to cool them down. The purpose of soaking them in ice water is to make the skin smooth and crispy. Then cut the pieces, remember to put on an apron! I forgot to wear an apron and got splashed all over. In addition, don’t pour out the chicken broth, it’s especially fragrant for the next noodles.
7.
Pour all the sauce in, sprinkle with sesame seeds, chopped peanuts, and coriander chives, and you're done. The best way to eat chicken drumsticks, there is no one
Tips:
1. The heat is very important, but the length of cooking time must also be determined according to the selected ingredients. If the time is too long, the chicken will grow old and lose its taste. If it is too short and cannot be cooked, it is a good way to use chopsticks to test its maturity;
2. Spicy, spicy, tender, smooth, fresh and fragrant are the criteria for the success of saliva chicken. The sauce is the key. Make it a few times and adjust the material ratio to make it more suitable for your taste and become your specialty. .
