Saliva Chicken

Name: Saliva Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 Chicken leg; a small piece ginger; a little Cooking oil; a little Cooked white sesame; 15g Vinegar; 10g Oyster sauce; 15g Soy sauce; 10g sesame oil; 10g Cooking Wine; 1g salt; 2g pepper powder; a little Tempeh

by Sumflower

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Saliva chicken is a cold dish with Sichuan style.
Fresh chicken nuggets with rich condiments,
Thinking about it, it makes people swallow. In fact, I do it at home.
Can be flexible,
For example, I can’t eat spicy, so I give up adding spicy

Saliva Chicken

1. Rinse the chicken legs with clean water to remove the surface sebum and surplus hair

2. Use scissors to cut from the middle of the drumstick

3. Grill the chicken along the bones and cut it with kitchen scissors

4. Use kitchen paper to soak up the moisture on the surface.

5. Roll up the meat, fix it with a toothpick, put it on a plate, add 10 grams of cooking wine and ginger slices. Put it in a steamer and steam for 15 minutes,

6. After steaming, pour out the chicken soup in a small bowl, and cool the chicken thighs. After cooling, I put it in the refrigerator for ten minutes. Cut into small pieces

7. Finely chop tempeh, garlic and ginger.

8. Put the right amount of oil in the pot, add the tempeh, and fry it

9. Add garlic and ginger diced and sauté until fragrant

10. Use a kitchen scale to weigh the light soy sauce, mature vinegar, and fuel consumption, and put them in a small bowl.

11. After frying, pour into a small bowl, pour into a small half bowl of chicken broth, add salt, sesame oil, pepper powder and cooked sesame seeds, stir well, and pour on the cut chicken.