Saliva Chicken

Name: Saliva Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; Some Peanuts; Some oil; Some Cooking Wine; Some ginger; Some shallot; Some Chili noodles; Some Cooking oil; Some White sesame; 5g pepper; 10 capsules Dried chili; 2 pcs star anise; A paragraph Cinnamon; 2 tablets Bay leaf; 1 spoon sesame oil; 1 spoon Soy sauce; 1 spoon Balsamic vinegar

by Flowered flower

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Regarding the saliva chicken, most of the methods are the same except for the seasoning. The focus is on how to cook the tender and delicious chicken!

Chicken selection is first and foremost, the tender Sanhuang Chicken and Qingyuan Chicken are the most suitable. But in metropolises where material desires are rampant, it is difficult to buy fresh meat without added hormones. One look: the color is white, slightly yellow, and bright, but there should be no bruises or redness and blood clots; second touch: the water-filled chicken will be too firm and elastic, while the unfilled chicken will feel smooth without obvious lumps; Three smells: If there is a peculiar smell, you can pass it!

Cooking chicken, the little trick comes from a one-line interpretation of a certain magazine. The technique is low-temperature cooking, whether it is a star restaurant or an experienced housewife is very good at using this method! The secret is "boil the shower and soak it on ice." A perfect white chicken, sublimated in the temperature change, becomes juicy, tender and crispy! The combination of oily chili and condiments, the home-cooked delicious saliva chicken has become a classic unbeaten banquet dish. What are you waiting for? Let's do it this summer! "

Saliva Chicken

1. Wash the chicken drumsticks and put it into a pot, use the right amount of cooking wine, drown in cold water, boil on a high fire, and remove blood foam

2. Cold water rinse

3. Pour cold water into the pot, add appropriate amount of green onion and ginger, bring to a boil on high heat, boil and remove (do not pour out the boiling water)

4. Rinse again in cold water

5. Put it into boiling water, bring to a boil on high heat, boil, cover on low heat and cook for 5 minutes, turn off the heat for 10 minutes

6. Remove the chicken legs and put them in ice cubes and let them chill for 20 minutes (cover all the ice cubes as much as possible)

7. (We will prepare the seasoning during the ice-cold process) Fry the peanuts with cold oil

8. Rub the skin and chop, set aside

9. Put a small oil in a pot on low heat, add 5g pepper, 10 dried chilies, 2 star anise, 1 piece of cinnamon, 2 bay leaves, stir up the aroma and discard.

10. Put an appropriate amount of chili noodles and white sesame seeds in a bowl, and pour in sesame oil to form oil chili (sesame oil: here refers to the oil that has been simmered in dry spices)

11. Collection of accessories: chili pepper; sauce: sesame oil, sugar, etc.; garlic, ginger, and shallots pressed into puree or chopped; crushed peanuts

12. Adjust the juice, B+C+ appropriate amount of chopped peanuts; cut the chicken thighs into 2cm long strips and place them on the plate, and pour in the juice.