Saliva Chicken

Name: Saliva Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Three Yellow Chicken; ginger; Chives; garlic; Pepper oil; Bullet Chili; Lantern pepper; salt; Cooking Wine; Tempeh; Soy sauce; sesame oil; Rice vinegar; White sugar; Sanna; star anise; Bay leaf

by Xinyi cooks fragrant

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Saliva chicken is a cold dish with rich condiments, spicy, fresh, tender and refreshing. It has the reputation of "famous for three thousand miles in Bashu, and the taste of the twelve states in southern China". The name "Saliva Chicken" feels a bit inelegant at first, and there may be a drooling look in my mind. The reason why it is called "Saliva Chicken" is because there are many peppercorns. After eating it, it will be numb and the mouth will become paralyzed and drool involuntarily. Now eating in Sichuan restaurants, cold dishes, saliva chicken is a dish with a high click-through rate. Such a dish that integrates color, fragrance and taste looks very complicated. In fact, we have mastered a few key points and we can make it at home. A dish of drooling chicken came out.
First, whether the meat is elastic and tender depends on the size of the chicken. Generally, three-yellow chickens or broiler chickens of about 2 kg are used. After slaughter, they must be rinsed, otherwise the color of the finished chicken will be black.
Second, the taste of the meat depends on the cooking time of the chicken.
Third, the most important part of the whole process, the way of chili oil, chili oil directly determines the taste of this dish.

Saliva Chicken

1. Treat the internal organs of the three yellow chickens after killing them and rinse them with water

2. Put it in the pot, add ginger, spring onion, cooking wine and boil on medium heat for about five minutes (this time depends on the size of the chicken, if the chicken is a little larger, it will take longer) and then turn off the heat

3. Cover the pot and soak for 40-50 minutes. The reason for this is that the chicken is basically broken if it is boiled for five minutes on medium heat. The soaking allows the chicken to absorb the required heat and water, so that the chicken will not be old and tender.

4. After soaking the chicken, remove it and put it in cold boiling water to keep the chicken skin tender and smooth

5. Put a small amount of oil in the pan, and when the oil is 30% warm, put the peppers, trinaphthalene, and star anise into the pan and fry

6. Stir-fry the water to become dry and remove and let cool

7. Chop into fines, you can also use a blender to beat into powder, but we are used to chop into chunks, the chili oil is more fragrant

8. Place the chopped chili in a high-temperature bowl and add some tempeh

9. Heat the oil in the pot, first turn off the heat when the oil temperature is blue, and when the temperature is 80% hot, pour the oil into the chili powder and soak

10. This preliminary chili oil is considered ready. (I used two kinds of dried chilies here. If only the bullet-type chili is used, the chili oil will be very spicy. Adding some bell peppers will neutralize the spiciness and become very fragrant.)

11. Ginger and garlic are mashed with a garlic masher

12. Chopped green onions

13. Put the ginger and garlic paste in a bowl, add vinegar, light soy sauce, sugar, and other seasonings and mix well

14. Then use a sieve to filter out the residue of garlic and ginger

15. Mix the prepared chili oil only the red oil on the noodles into the prepared juice

16. Finally, sprinkle with sesame seeds to make the seasoning for the saliva chicken. (If you have peanuts, you can add some peanuts to make it more fragrant)