The Same Way to Make Different Summer Delicacies--shredded Saliva Chicken
1.
First prepare a large bowl of cold boiled water and put it in the refrigerator for later use. Wash the purchased chicken and cut it into large pieces. If it is fish, slice it into fish fillets.
2.
Put a large pot of water in the pot and put ingredient 1 in it. If it is fish, you don't need to add these ingredients.
3.
Put the chicken in a pot, boil on high heat, and cook for 15 minutes, without opening the lid, turn off the heat and simmer for another 10 minutes. If it is a fish, boil the water until it is about to boil, put the fillet in, and pick it up when the color changes.
4.
The four ingredients on the plate are ginger, garlic, tempeh and peanuts (the peanuts are roasted in advance), all cut into pieces and set aside.
5.
In addition, use a bowl and prepare the seasonings. The amount of each seasoning depends on the size of the chicken and fish.
6.
Take the stewed chicken out and put it in the ice water prepared in advance, let the chicken cool, and the fish is the same. Take out the iced chicken, dry the water, tear the chicken into small strips by hand, and place it on a plate for later use.
7.
Put an appropriate amount of oil in the pot. After the oil is heated, add the minced ginger and garlic, then add the minced tempeh, and stir fry until fragrant.
8.
Spread the fried seasoning evenly on the chicken, pour in the prepared seasoning, sprinkle with chopped peanuts and sesame seeds, add chopped green onion and coriander to start.
Tips:
The above may not be very clear, here is a supplement:
Ingredients: a rooster or a fish
Ingredients 1: ginger slices, dried chili, 2 star anises, 2 cinnamon barks, 2 bay leaves, 3 cumin, and Chinese pepper cooking wine
Ingredients 2: tempeh, minced ginger, minced garlic, cooked peanuts, cooked sesame spring onion, coriander
Seasoning: light soy sauce, sesame oil, pepper oil, chili oil, pepper powder, white sugar, chicken essence (if you are making saliva fish, add some steamed fish soy sauce)
The taste is really great. The amount of tempeh is not too much, just a little is enough. When I made the fish yesterday, I felt that the tempeh was a bit too much, which suppressed all the other flavors.
