The Practice of Saliva Chicken

Name: The Practice of Saliva Chicken
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Native chicken; Some peanut; Some Shallots; Some ginger; Some parsley; Some Single garlic; Some pepper; Some Chili powder; Some Fengqiu Mark Sesame Oil; Some Very Fresh Soy Sauce; Some Sugar; Some Chicken noodles

by Your baby (from Tencent...)

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Saliva chicken, save us who are afraid of greasy but are addicted to meat and prefer heavy flavors in the hot summer. Except for the saliva chicken, I can't think of a better meat dish that is suitable for eating in the summer. The chicken wrapped in red oil is red and bright, icy, delicious and not greasy. A well-deserved killer of summer rice!

The Practice of Saliva Chicken

1. Slice ginger, knotted shallots, take more than ten peppercorns and set aside

2. Wash the chicken, fill the soup pot with water until the chicken is covered, add sliced ginger, green onion and pepper, bring to a boil

3. After the high heat is boiled, turn to medium and low heat and cook for 10-15 minutes. Turn off the heat

4. Take out the chicken and put it in ice water until it is cold

5. Take out the chicken, chop and put on a plate, set aside

6. Heat up the pot on a small fire, pour peanuts, and bake until the leather bursts. Be careful to turn it over at any time to avoid mash

7. Cut green onion, minced garlic, prepare pepper, peanuts and let cool, peel off, chop and set aside

8. Pour oil into the pot and heat it to 50% or 60%, add the shallots, pepper and some minced garlic, sauté until fragrant,

9. When the oil is 80% of the oil temperature, turn off the heat and let it cool slightly to filter out the hot oil

10. Pour the hot oil into the bowl of chili powder and stir slightly

11. Filter out the red oil

12. Add minced garlic, light soy sauce, vinegar, salt, chicken powder, sugar, sesame oil, pepper powder and chicken broth in the red oil, mix well and let cool

13. Sprinkle the chicken with chopped peanuts, pour the prepared red oil on the cut chicken, sprinkle with chopped coriander, and start eating!

Tips:
1. Be careful not to cook the chicken for a long time, the skin will be rotten, so it won't be irritated, and ice water must be used to stimulate it. 2. The way to make the red oil brighter is to moisten the chili powder with a little warm oil first, and then use the hot oil to pour it. I forgot, I didn't do it this time. 3. Choose tender chickens for this. My little local chicken is only half, weighing a catty, and it will only take 15 minutes to cook and stuffiness. The meat is fully cooked and the skin is still a bit rotten. Please don't ask for a while. If it’s not cooked, it’s a cold dish, not a stewed chicken soup. If it's a whole chicken, cook it a little longer. 4. Chicken noodles seem to be used by fewer people, in fact, this one is better to use than chicken essence