Name: Saliva Chicken
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Three Yellow Chicken; Some Chili noodles; Some shallot; Some green pepper; Some Millet spicy; Some Crispy peanuts; Some Soy sauce; Some White sugar; Some ginger; Some garlic; Some Red pepper

Saliva Chicken

by Seasoning House_

4.9 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

There are many southern friends who have very complicated feelings about Sichuan cuisine. Although I love the delicious and heavy taste of Sichuan cuisine, the spicy strength of Sichuan cuisine is not something ordinary southerners can easily hold! Even so, the cold dish introduced today-saliva chicken has been popular all over the country. People everywhere love it. One of the beauty of this cold dish of spit chicken is that it retains the spicy taste of Sichuan cuisine, and the spiciness of this dish is completely controlled by yourself, and it will not be made to an unacceptable level. Home preparation is also very simple, no need to stir-fry or stew, you can make this dish in a few simple steps!
The name "Saliva Chicken" sounds a bit similar to the common name Huaji, but it is said that the source of this name is the talent of literati. The great writer Guo Moruo wrote in his work "The Song of Tortoises": "The white chopped chicken that I ate in my hometown of Sichuan in my youth, the white raw meat, the red hot pepper sea pepper, now I want to come and still saliva... ." Later, people took the word "saliva" as their dishes, and finally achieved the famous "saliva chicken"! "

Saliva Chicken

1. Mince the green onion, ginger, and garlic.

2. Remove the chicken entrails and excess chicken fat, clean the chicken, drain the blood and cook it under cold water with green onions, peppercorns and ginger slices, then add cooking wine and bring it to a boil; the chicken will be cooked after 10 minutes of high heat, then turn off the heat Cover the pot and simmer the chicken for another ten minutes;

3. Prepare simple Sichuan-style chili oil: add a proper amount of cooking oil to the pot and heat it to 80% heat, add the shallots, minced garlic, and pepper to fragrant, then remove the impurities and pour the oil into the chili noodles, pour the oil over and over and stir again Add white sesame seeds after the oil is finished;

4. Take out the chicken that has been simmered for 10 minutes and put it directly into ice water with ice cubes, soak for 15 minutes, then remove the water from the ice water to dry, cut into pieces and put on a plate;

5. Add salt, chicken essence, light soy sauce, balsamic vinegar, minced garlic, spicy millet, chives, chili oil and crushed peanuts in sequence.

Tips:
1. The most important thing about this dish is the sauce. The sauce can be adjusted according to your own taste. If you like spicy food, you can add a little millet spicy pepper. If you like the flavor, you can also add peanut butter, oyster sauce, and bean paste. Wait;
2. Do not boil the chicken for too long. If it takes too long, the chicken will get old and become chaotic, and the taste will become very poor. If the skin is cooked, the appearance will not be good;
3. You can leave the chicken broth that has been boiled, add some shiitake mushrooms to make a delicious soup, or cook a bowl of noodles with a plate of saliva chicken, perfect!
4. If you feel that you can't handle the heat well, you can use chicken thigh meat instead of chicken, which is easier to master and more conducive to operation.