Spicy Saliva Chicken

Name: Spicy Saliva Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/4 only Native chicken; 4 slices ginger; 2 stages Green onions; 6 cloves garlic; 2 pcs Shallots; 5ml Cooking Wine; 15ml Soy sauce; 1 tsp salt; 10ml Balsamic vinegar; 1 tablespoon Oily pepper; 1 tsp sesame oil; 1 tsp Green Pepper Oil; 1 tsp White sesame; 1 tsp Sugar

by 18LS28xgl Scattered

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Speaking of Sichuan cuisine, I have to mention saliva chicken~~~
Whether it is home-cooked dishes, banquets, or eating out~~ The appearance rate of the saliva chicken is very different~
As a spicy, fresh, tender and refreshing saliva chicken~~The value and connotation are all~
The most important thing is that the method is actually very simple~~~
Don't cook the chicken too old. Stir it with ice water, adjust a bowl of delicious sauce~~you can get a delicious meal~~~
To paraphrase Guo Moruo's words: "The white chopped chicken that I ate in my hometown of Sichuan when I was a teenager, the white raw meat, the red spicy sea pepper, now I want to come and still salivate"~~~ Coveting?
It is precisely because of Guo Moruo's words~~ Bai Chaji was renamed "Saliva Chicken"~~ It is more vivid, is there anything? O(∩_∩)O~~

Spicy Saliva Chicken

1. Prepare the ingredients: native chicken, sliced ginger, green onion; soak the native chicken in clean water for a while, remove the blood and wash it;

2. Add appropriate amount of water to the boiling pot, add local chicken, 2 slices of ginger, scallion, cooking wine, boil on high heat and cook on medium heat for 15 minutes, then turn off the heat and simmer for 10 minutes;

3. While cooking the chicken, you can process the ginger and garlic first: After the remaining ginger slices are chopped together with the garlic, add an appropriate amount to cool boiled, stir well and let stand for a while; the ginger and garlic water can be used, and it can be stored in the refrigerator for 2-3 days , It’s very convenient to make cold dishes;

4. Chill the cooked chicken in ice water for about 10 minutes;

5. Take a bowl, mix in appropriate amount of light soy sauce, salt, balsamic vinegar, oily pepper, sesame oil, vine pepper oil, white sesame seeds, white sugar, appropriate amount of ginger and garlic water and stir well; wash the shallots and cut the chopped green onion for later use;

6. After cooling, the chicken is chopped into pieces and placed on a plate;

7. Drizzle with conditioning juice and sprinkle with chopped green onion;

8. [Spicy Saliva Chicken] is ready.

Tips:
1. Don't cook the chicken for too long, just insert the chopsticks through it, and the taste will change after cooking for a long time; soaking in ice water can make the chicken skin crisper and taste better;
2. The seasoning juice can be adjusted to personal preference;