Name: Saliva Chicken
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 bowl chicken soup; 1/4 only Maji; piece ginger; 2 Chives; A teaspoon Cooking Wine; 30 capsules pepper; A tablespoon Chili powder; Some oil; A small amount salt; A small amount Sugar; A tablespoon Balsamic vinegar; 2 tbsp Soy sauce; 2 capsules Garlic cloves; About 20 capsules peanut; A teaspoon sesame; A teaspoon sesame oil

Saliva Chicken

by Unexpectedly

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

In this dish, I actually halved the amount of pepper, chili and oil! It’s really not too thick in summer. My family’s 100 people agree with this method. The chicken I buy now is not qualified for steaming, but it is just suitable for drooling chicken because it is so tender!
I carried a lot of dried chili and chili powder from my brother-in-law's house. It was so spicy! I have always wanted to go to Yunnan to see their endless vegetable garden and pepper garden, but every time I missed the right time!
Red oil made with homemade chili powder in Yunnan, tender chicken bought in the Guangdong market, and Sichuan saliva chicken!

Saliva Chicken

1. Wash the mochi, put in cold water, sliced ginger, green onion, ten peppercorns, bring to a boil, turn to low heat and simmer for five minutes

2. Turn off the heat and simmer until it is cooked, about 15 minutes or so

3. Use chopsticks to pinch the thickest part of the chicken thigh, and the clear juice will show that the chicken is well cooked

4. Remove and soak in ice water

5. Wash the pot, add a little two tablespoons of oil, the remaining pepper, sauté the pepper and remove the pepper

6. Spoon a small spoonful into a bowl with chili powder, mix the chili powder evenly, continue to heat the remaining oil, turn off the heat when it smokes, and pour it into the chili powder

7. Mix quickly and evenly

8. Then add minced garlic, light soy sauce, chicken broth, salt, sugar and balsamic vinegar to make a sauce

9. Stir fragrant peanuts, remove the clothes and smash into coarse particles, fry fragrant sesame seeds, set aside

10. Remove the chicken, cut into pieces, put it on a plate, and pour in the sauce

11. Sprinkle with sesame seeds and chopped peanuts, sprinkle with chopped green onion and serve

Tips:
1. The cooked chicken should be soaked in ice water, so that the skin of the chicken is crisp and elastic, and the flesh is cold to the bone
2. The sauce of saliva chicken is very important. The method here is not as greasy as the restaurant. Those who like oil can add it at their own discretion. Please add or subtract the amount of hemp and spicy according to your preference.
3. When the oil is warm, take out a small spoonful and mix it evenly in the chili powder. This is to prevent the oil temperature from being poorly controlled, which will cause the chili powder to turn black when the oil temperature is too high. , Becomes bitter, very suitable for novice cooks