Name: Saliva Chicken
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 parsley; 1/2 Grass Chicken; Some Cooking oil; Some Cooking Wine; Some Balsamic vinegar; a little pepper; a little sesame; a little Peanuts; 2 pieces Chives; 4 slices ginger; 4 cloves garlic; 3 pieces Dried chili; 1 tsp salt; 1 tsp Sugar; 2 tbsp Fresh soy sauce; 2 tbsp Spicy Black Bean Sauce

Saliva Chicken

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

#肉食、荤菜# Saliva chicken is a traditional Sichuan specialty dish. It is a cold dish in Sichuan cuisine. It is rich in seasonings and combines spicy, fresh, tender and refreshing. "Famous for three thousand miles in Bashu, taste over twelve states in southern China". The name of the saliva chicken feels a bit inelegant at first. The reason why it is called the saliva chicken is because there are a lot of peppercorns. After eating it, it will be numb to the mouth and involuntarily drool.
We are not from Sichuan, so we don’t know how to make authentic Sichuan spit chicken; but it’s okay, now it’s the Internet age, you can do everything with just a click of the mouse; so we can copy and copy according to our own preferences and existing ingredients , The spicy and delicious flavor is in place in one step; when you see the one who eats piece by piece, you will know that it matches the taste; haha: whether it is authentic or not, the family loves to eat it is the king~~~"

Saliva Chicken

1. Prepare the ingredients.

2. Wash the green onion, ginger and chicken and put it in the pot.

3. Add an appropriate amount of water and cover the high heat.

4. Bring to a boil and add an appropriate amount of cooking wine.

5. Turn to low heat and simmer for 10 minutes, turn off the heat, and then simmer for 5 minutes.

6. Pick out the chicken and quickly put it in ice water and soak for about 10 minutes.

7. At this time, adjust the sauce: add salt, sugar, balsamic vinegar, mashed garlic, sesame seeds, peanuts, fresh soy sauce and spicy black bean sauce in a bowl, then add a little chicken broth and stir well.

8. Heat up another pot, pour the oil, throw in the pepper, garlic and dried chili foam until fragrant.

9. Quickly pour it into the sauce bowl and mix well.

10. Put the chicken chop into the plate, pour the sauce, and finally sprinkle some coriander to decorate.

11. Spicy, fragrant, crispy and smooth, super delicious.

Tips:
1. Don't cook the chicken for too long, just stick the chopsticks. I cook it for a long time, and the skin is fragile after cutting.
2. Soak in ice water after cooking to make the chicken skin firmer and crisper, and taste smoother and tenderer.
3. The seasoning juice can be increased or decreased according to the family's taste.