Saliva Chicken

Name: Saliva Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Grass Chicken; 1 tablespoon Tahini; 1 tablespoon peanut butter; 1 tablespoon Vinegar; 2 tablespoons Soy sauce; 2 tablespoons Red oil; 1 tablespoon chili sauce; 1/2 a spoon Tempeh; 1/2 a spoon granulated sugar; a little pepper powder; 2 tablespoons chicken soup; Some Salad oil; a little Ground peanuts; 1/2 a spoon sesame oil; 1 tablespoon garlic; Some chopped green onion; 1 tablespoon ginger; 1 piece Red chili

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Saliva chicken is a characteristic dish of the Han people in Sichuan and Chongqing in China. It is a cold dish in Sichuan cuisine. It is rich in condiments and combines spicy, fresh, fragrant and refreshing. When cooking, the broth used for cooking chicken is very particular and needs to be just right, so that the soluble protein of the chicken can be preserved to the greatest extent, the deliciousness of the chicken can be increased, and it can have its unique flavor and taste. It is the first time to learn to make saliva chicken at home. Most of the seasoning ingredients are available at home, so I adjusted the sauce at will! It's definitely not authentic, but it tastes good!

Saliva Chicken

1. Clean and wash half a tender grass chicken

2. Put ginger slices, green onion knots and cooking wine (not written in the ingredients) into the pot and boil, cook for another 10 minutes, turn off the heat and simmer for 20 minutes

3. Take a basin and add cold water and ice cubes

4. Put the cooked chicken in ice water

5. Cut the ginger, garlic, green onion, and pepper into small pieces and set aside

6. Start to pour the sauce: add peanut butter and tahini in a bowl

7. Add light soy sauce, vinegar, sugar, red oil, chili sauce, tempeh, pepper powder, sesame oil

8. Add garlic, minced ginger and freshly cooked chicken broth

9. Stir evenly into a sauce

10. Remove the chilled chicken, absorb the moisture and cut into small pieces

11. Pour the adjusted sauce on the chicken

12. Sprinkle chopped green onion and diced red pepper on top

13. Heat a little salad oil and pour it on the chopped green onion and diced chili

14. Finally, sprinkle with chopped peanuts and white sesame seeds (I don’t have them)

Tips:
My method is definitely not authentic. In fact, I should put in minced ginger and minced garlic first, pour the hot red oil on top, and add other seasonings. This will definitely make it more fragrant! There is too much peanut and sesame sauce, but less red oil!