Name: Saliva Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 parsley; 1/2 Grass Chicken; Some Cooking oil; Some Cooking Wine; Some Balsamic vinegar; 2 pieces Chives; 4 slices ginger; 4 cloves garlic; 1 tsp salt; 1 tsp Sugar; a little pepper; a little White sesame; a little Peanuts; 3 pieces Dried chili; 2 tbsp Spicy Black Bean Sauce; 2 tbsp Premium Fresh Soy Sauce

Saliva Chicken

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Saliva chicken is a traditional Sichuan specialty dish. It is a cold dish in Sichuan cuisine. It is rich in seasonings and combines spicy, fresh, fragrant and refreshing. "Famous for three thousand miles in Bashu, taste over twelve states in southern China". The name of the saliva chicken feels a bit inelegant at first. The reason why it is called the saliva chicken is because there are a lot of peppercorns. After eating it, it will be numb to the mouth and involuntarily drool.
We are not from Sichuan, so we don’t know how to make authentic Sichuan spit chicken. But it’s okay. Now it’s the Internet age. You can do everything with just a click of the mouse. So we can copy and copy completely according to our own preferences and existing ingredients. , Spicy, delicious, tender and refreshing in one step; when you see the one who eats piece by piece, you will know that it is delicious; haha: whether it is authentic or not, the family loves to eat is king~~~

Saliva Chicken

1. Prepare the ingredients

2. Wash the green onion, ginger and chicken and put it in the pot

3. Add appropriate amount of water to cover the fire

4. Bring to a boil and add an appropriate amount of cooking wine

5. Turn to low heat and simmer for 10 minutes, then simmer for 5 minutes

6. Pick it out and quickly put it in ice water and soak for about 10 minutes

7. Adjust the sauce: put salt, sugar, balsamic vinegar, minced garlic, white sesame, peanuts, spicy fermented soy sauce, special-grade fresh soy sauce and a little chicken broth in a bowl and stir well

8. Heat in another pot, pour the oil, throw in the pepper, minced garlic and dried chili foam until fragrant

9. Pour into the sauce bowl and mix well

10. Finally, cut the chicken into pieces and put it on the plate, pour the sauce and sprinkle some coriander to decorate it.

Tips:
1. Don't cook the chicken for too long, just stick the chopsticks, I cook it for a long time, the skin is fragile after cutting
2. Soak in ice water after cooking to make the chicken skin firmer and crisper, and taste smoother and tenderer
3. The seasoning juice can be increased or decreased according to the family's taste