Sichuan-style Drooling Chicken, 3 Tablespoons of Sauce to Make The Dipping
by Autumn Food Studio
Favorite
Difficulty
Easy
Time
15m
Serving
2
Saliva chicken is a cold dish that I personally prefer. It has a combination of hemp, spicy, fresh, fragrant, tender, and refreshing. It is paired with fresh chicken, which makes the water flow unstoppable, hence the name. Because this dish is particularly rich in condiments, it has won the reputation of "Famous Bashu Three Thousand Miles, Twelve States in Southern China". You don't think its name seems to be very elegant, but the person who named it was the elegant Mr. Guo Moruo. My husband once praised a piece of "white chopped chicken" in "Baibo Song", "white raw meat, red spicy sea pepper, and now I think of it, my saliva is still long." When later generations read this, they couldn't help but be greedy, and the famous "Slobber Chicken" was named.
Normal restaurants can only cook with a whole chicken cooked, but you can be a little lazy at home and use chicken thighs instead. As for whether to remove the bones, it depends on the skill of the knife. Although the selling is a bit different, it will be more delicious. It should also be noted that the essential part of this dish is pepper, otherwise it will be so numb that it makes you drool?
Normal restaurants can only cook with a whole chicken cooked, but you can be a little lazy at home and use chicken thighs instead. As for whether to remove the bones, it depends on the skill of the knife. Although the selling is a bit different, it will be more delicious. It should also be noted that the essential part of this dish is pepper, otherwise it will be so numb that it makes you drool?
