Sour and Spicy Saliva Chicken

Name: Sour and Spicy Saliva Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; 5g Sugar; Some Soy sauce; 10 capsules pepper; 1 shallot; 3 slices ginger; 50ml Chili oil; 3 cloves garlic; 15ml Vinegar; 20ml Steamed Fish Soy Sauce; 30g Peanuts (fried)

by If water eats up

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Saliva chicken is a traditional Sichuan specialty dish in China. It is a cold dish in Sichuan cuisine. It is rich in seasonings and combines spicy, sour, fresh, fragrant and refreshing. Best for summer!
The saliva chicken has the reputation of "famous for three thousand miles in Bashu, and its taste is over the twelve states in the south of the Yangtze River".
The name "Saliva Chicken" sounds a bit inelegant at first, but the origin of the name has the gentleness of a literati. In Guo Moruo's "Songbo Song", there are: "The white chopped chicken that I ate in my hometown of Sichuan in my youth, the white raw meat, the red spicy sea pepper, and now I want to come and saliva..." With the word "saliva", it has become the famous "saliva".
Let's see how to make this hot and sour cold dish that is most suitable for summer!

Sour and Spicy Saliva Chicken

1. Prepare the ingredients, thaw and wash the chilled chicken drumsticks, peel the peanuts and crush them.

2. Put a proper amount of water in the soup pot, add pepper, ginger, and green onions to boil.

3. Put the cleaned chicken drumsticks in boiling water, cook on medium heat for 16 minutes, turn off the heat. Simmer the chicken legs in the pot for 5 minutes.

4. When cooking chicken thighs, prepare a pot of cold boiling water and prepare 300g ice cubes. After the chicken legs are simmered, immediately put them in ice water and soak them in the ice water for a while. The cold water in this step can make the chicken skin smooth and elastic.

5. 3 tablespoons of chili oil, the size of the spoon is shown in the picture, each tablespoon is about 15ml, a total of 50ml. Mince garlic and put it in chili oil.

6. When cooking the chicken legs, you can prepare the sauce. Add 1 tablespoon of vinegar, 1 tablespoon of steamed fish soy sauce, half a tablespoon of dark soy sauce, appropriate amount of light soy sauce, and 5 grams of sugar in the chili oil, and mix well. The sauce is ready.

7. After the chicken legs are iced, take them out and chop them into about 1 cm sections with a quick knife. You must use a quick knife to cut them all together. If you don't use force, you will chop badly, and there will be many broken bones. It takes more practice, and I'm not good at cutting it. After cutting the plate, pour the sauce evenly.