How to make saliva chicken, how to make saliva chicken

The method of saliva chicken is as follows:1. Pour water, cooking wine, green onions, ginger slices into the pot, and add chicken thighs.

2. Wrap the peanuts in a bag and crush them, sprinkle in white sesame seeds, add minced garlic, sprinkle with chili powder, pour in dark soy sauce, chili oil, sprinkle with salt and chicken essence.

3. Mix with water in a pot, remove the chicken thighs, cut them into pieces, and pour the adjusted sauce to complete.

Ingredients, 2 chicken thighs, appropriate amount of peanuts, appropriate amount of oil, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of green onion, spicy oil, appropriate amount of chili noodles, appropriate amount of edible oil, appropriate amount of white sesame seeds, 5g of Sichuan pepper, 10 dried chili peppers, 2 star anise, a section of cinnamon, 2 bay leaves, sauce, a spoonful of sesame pepper oil, a spoonful of sesame oil, a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of balsamic vinegar.

Description: In addition to seasoning, most of the methods of saliva chicken and scallion oil chicken are similar, focusing on how to cook smooth and delicious chicken, chicken selection is the first priority, delicate three yellow chicken and Qingyuan chicken are the most suitable, but in the materialistic metropolis, it is difficult to buy fresh meat without added hormones, a look.

The color is whitish and yellowish and bright, but there can be no bruises and red swollen blood clots, the water-injected chicken will be too tight and elastic, and the chicken that is not water-filled is smooth to the touch, without obvious lumps, if there is a peculiar smell such chicken can be completely passed, cooking chicken, the trick comes from a line of words in a magazine.

The technique is low-temperature cooking, whether it is a star-rated restaurant or an experienced housewife is very good at using this, the secret is to boil, shower and soak in ice, a perfect white chopped chicken, sublimated in the temperature change, become juicy, smooth, crispy, the harmony of oil chili pepper and condiments, home-cooked delicious saliva chicken has become a classic and undefeated banquet dish.

We always make some delicacies at home, such as saliva chicken, many people will love to eat this food, and the way we make it is simple, how do you make it.

Make the chicken. In fact, we still need a lot of materials when making saliva chicken, we first need to prepare a piece of chicken, we can choose the chicken thigh, we will take out the bones in its leg.

Blanch. We can rinse it with clean water, soak it for half an hour, soak the blood in its flesh, we can change the water for it in the middle, and after we have soaked it, we can put it in the pot for blanching.

Remove the chicken thighs.

We can also add some cooking wine, green onion and ginger when it is blanched, which can play a role in removing the fish, we take it out after it is cooked, rinse it with water, we put it in the pot again, it is boiled over high heat, and then simmer it over low heat, at this time we take out the chicken thighs, and then let it cool, you can put it in an ice pack, or put it in the refrigerator.

The most ingredients.

During this time period, we can use peanuts to mash it for later use, we also need to prepare a bowl of chili powder, sesame, coriander, vinegar, light soy sauce, dark soy sauce, sugar, at this time we can take out the chicken, we burn some oil in the pot, more than we usually cook, put in star anise, pepper fried to make the fragrance, and then filter the oil, and then put it in some chili powder, stir it.

Sprinkle in the material. At this time, we can cut the chilled chicken thighs into long strips, not too thin, at this time we just cook the chicken to add some cooking wine to it, we don't need to do any work, we just need to sprinkle the peanuts just now, and then sprinkle in our seasonings and green onions, and then sprinkle in some coriander to use, we can also give it more soup, add some sesame seeds.

Sichuan cuisine. Saliva chicken is a delicacy that belongs to Sichuan and also belongs to the cuisine of Sichuan, so people who like to eat spicy can use it, and saliva chicken is also a kind of cold dish in Sichuan, although it uses more condiments, but it is also a fresh and spicy and tender and refreshing food, this saliva chicken is very delicious, but we have to be prepared when we make her soup, so that it can be more delicious, we do this is to make its chicken more tender, and let its juice more integrated into the chicken.

Conclusion: Do you make saliva chicken at home now? This Sichuan delicacy is very delicious, and the method we make it is very simple, the saliva chicken is so delicious, the method is simple, how do you make it.

Saliva chicken is very common nowadays, and its taste is not amazing, but it will give people a feeling of home, which is probably what home-cooked food needs. So although saliva chicken is ordinary, many people still like to eat it, and that kind of taste is what many people are pursuing. The taste of saliva chicken can also be decided according to personal preference, mainly on the sauce to determine the taste of saliva chicken, so just one saliva chicken can make a variety of feelings.

1.Add water to the pot, add green onions and ginger slices, then add the pipa legs, bring to a boil over high heat, turn to medium heat and cook for 10 minutes, then turn off the heat and simmer for about 8 minutes. 2.

Remove the lute leg and quickly put it in ice water until it cools down completely. 3.Drain the lute leg, wait for the chicken skin to dry slightly, remove the bones, cut into pieces and put them on a plate.

4.1/2 shallot, 1 ginger, 2 garlic cloves, 1 coriander and 1 Thai pepper finely chopped. 5.

Add 1 2 tablespoons of sugar, 1 tablespoon of light soy sauce, green onions, ginger, garlic, coriander and chopped Thai pepper to the red oil, add an appropriate amount of salt to taste, mix well to make a sauce. 6.The sauce is poured over the chicken pieces, and it is best to put it in the refrigerator for 20 minutes before eating, so that it will be more flavorful.

During the production process, it is necessary to pay attention to the chicken in the pot with cold water, boil over high heat, then turn to medium heat and cook for about 10 minutes, and simmer in the pot for about 8 minutes. This simmering time is adjusted appropriately according to the amount of chicken.

Simmer until the thickest part of the meat can be pierced with chopsticks and no blood seeps out. The process of deboning can be omitted, except that the bone-in chicken thigh is not very convenient. The red oil used is a copy of red oil, and the method is here.

If you find it troublesome to make, you can buy ready-made red oil at the seasoning area. You can add some crushed peanuts to enhance the flavor according to your personal taste.

Of course, the taste of saliva chicken is not everyone's favorite food, some people think that he is too ordinary and has no urge to eat, but some people are fascinated by its ordinary family taste. After eating the delicious saliva chicken made by others, I will also want to try it myself. With the above introduction to the practice, there is no need to worry about not doing it.

Put the whole leg of the chicken ready to be washed on a plate for two, or you can use the whole chicken to make it.

Cut a small piece of ginger into slices, put it in a pot, and add a shallot knot, a few peppercorns and two star anise.

Boil water, add green onions, ginger and ingredients, add 10 grams of cooking wine to remove the smell, and 10 grams of salt to stir to increase the bottom taste of the ingredients.

After the water boils, add the chicken thighs, blanch for 5 seconds, put them in cold water for 5 seconds, and then remove them and put them in hot water, so that they are repeated 3 times, this step is to make the chicken firmer.

Continue to put it in the pot and boil, then pour it into a small pot, turn the water on the heat, cover and simmer for 15 minutes.

Prepare a small piece of ginger, cut it into minced ginger, put it in a small pot, cut two garlic pieces into minced garlic, and put it together with the minced ginger.

Cut one shallot, chopped into green onions, and place in a pot.

A small handful of fried peanuts, crush them with a knife and put them in a basin.

In a pot with minced ginger and garlic, add 5 grams of white sesame seeds, 10 grams of light soy sauce, 5 grams of aged vinegar, 5 grams of spicy fresh sauce, 1 gram of sugar, 10 grams of salt, 10 grams of red oil, stir well with chopsticks, and then add a little stock for later use.

Prepare a small basin, put in an ice cube and add two spoonfuls of water.

After 15 minutes, remove the chicken thighs and put them in ice water to cool to make the chicken skin taste crispier, and after 10 minutes, remove the chicken thighs and place them on a clean cutting board.

Chop it into small pieces with a knife, put it on a plate, pour the sauce just prepared, sprinkle with a little chopped peanuts and chopped green onions, and serve.

Well, this spicy, appetizing and rice-serving saliva chicken is ready.

Here are the ingredients and seasonings used:

Ingredients: Chicken thighs or whole chicken, shallots, chopped peanuts, ginger, garlic, Sichuan peppercorns, star anise, white sesame seeds, stock.

Seasoning: salt, cooking wine, sugar, light soy sauce, aged vinegar, spicy fresh sauce, red oil.

1. Marinate the chicken with a little salt for about 15 minutes, and stuff the green onion and ginger in the stomach to make the meat tender; 2. Put the marinated chicken into a soup pot, pour cold water over the surface of the chicken, add an appropriate amount of salt and a spoonful of cooking wine to remove the smell; 3. Cover and bring to a boil over high heat, remove the foam on the top, turn to medium heat and cook for 7 minutes; Then cover the lid and let it sit for 10 minutes, without lifting the lid in the middle; 4. While the chicken is stewed, make red oil. Get up an oil pot, add slightly more oil than usual stir-frying, heat it over medium heat and put in the green onion, ginger, garlic, and pepper to fry together, and prepare a heat-resistant container at the same time, put in 2 spoons of chili noodles, turn to low heat immediately after the green onion and ginger change color, and quickly remove it, and pour the oil into the chili noodles, so that it is red oil; 5. After the chicken is stewed, take it out and put it in ice water to make the meat tight; 6. Take out the iced chicken and cool it well, and smear it with sesame oil; 7. Mix the remaining soy sauce, vinegar, sugar, and chicken essence in the seasoning according to the above proportion, and pour it on the chopped chicken 8. Finally, drizzle two spoons of red oil and sprinkle a little sesame seeds and chives.

Chicken thighs in a pot under cold water, put green onions, ginger eight, horns, pour in cooking wine and cook for half an hour. Empty bowl pour chili flakes, sesame seeds, sugar. Heat the oil, add the green onion, ginger, star anise, and pepper and stir-fry until fragrant.

Pour the filtered oil into a chili bowl to make chili oil. The boiled chicken thighs are sandwiched out and let cool naturally, and the cucumbers are cut into diamond-shaped strips and put on a plate. Pour in the green and red peppers, diced green onions, dark soy sauce, light soy sauce, aged vinegar, and pepper oil in an empty bowl and stir.

Cut the chicken thighs and put them on a plate, first drizzle the prepared sauce, then drizzle with chili oil, and finally add some coriander.

Ingredients, 2 chicken thighs, appropriate amount of peanuts, appropriate amount of oil, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of green onion, spicy oil, appropriate amount of chili noodles, appropriate amount of edible oil, appropriate amount of white sesame seeds, 5g of Sichuan pepper, 10 dried chili peppers, 2 star anise, a section of cinnamon, 2 bay leaves, sauce, a spoonful of sesame pepper oil, a spoonful of sesame oil, a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of balsamic vinegar.

Description: In addition to seasoning, most of the methods of saliva chicken and scallion oil chicken are similar, focusing on how to cook smooth and delicious chicken, chicken selection is the first priority, delicate three yellow chicken and Qingyuan chicken are the most suitable, but in the materialistic metropolis, it is difficult to buy fresh meat without added hormones, a look.

The color is whitish and yellowish and bright, but there can be no bruises and red swollen blood clots, the water-injected chicken will be too tight and elastic, and the chicken that is not water-filled is smooth to the touch, without obvious lumps, if there is a peculiar smell such chicken can be completely passed, cooking chicken, the trick comes from a line of words in a magazine.

The technique is low-temperature cooking, whether it is a star-rated restaurant or an experienced housewife is very good at using this, the secret is to boil, shower and soak in ice, a perfect white chopped chicken, sublimated in the temperature change, become juicy, smooth, crispy, the harmony of oil chili pepper and condiments, home-cooked delicious saliva chicken has become a classic and undefeated banquet dish.

The method of making saliva chicken is as follows:

Tools Ingredients: three yellow chicken, peanuts, soy sauce, cooking wine, ginger, light soy sauce, sesame oil, minced garlic, green onion, coriander, sesame, star anise, bay leaves, sugar, salt, chili oil, salt, cooking oil, water, pot, lid, knife, chopsticks, bowl, plate.

1. Pour the water that can be stewed in a pot of water that can stew the whole chicken, add salt to the pot, boil over high heat, and then pour in ginger slices, green onions, bay leaves, star anise and a little cooking wine.

2. Clean the chicken, don't chop it, put it in the pot, cook it over medium-high heat for about 10 minutes, remember to turn the chicken over halfway, so that the other side can also be cooked.

3. After cooking for about ten minutes, you can turn off the heat, but don't take the chicken out directly, cover the lid, and continue to simmer at residual temperature for half an hour, which will make the chicken more tender and non-woody.

4. After the chicken is stewed, take it out and put it in cold water to cool, you can put some ice cubes in the water for five minutes, so that the taste is better, and when the chicken is completely cool, cut it into pieces and put it on the plate.

5. In a cold pot, pour cooking oil into the pot (if there is rapeseed oil, you can put rapeseed oil and fry it fragrant), pour in an appropriate amount of peanuts, and then fry it slowly in **, fry it over medium and low heat until the sound of crackling in the pot, and there is no raw taste. Prepare some peanuts, press them into crushed peanuts, and set them aside for later use.

6. Find a small bowl, pour soy sauce or light soy sauce, sesame oil, minced garlic, sugar, sesame seeds and a little chicken broth into the bowl, and stir well.

7. Finally, pour the stirred sauce and pressed peanuts on the cut chicken, and sprinkle some coriander, so that a plate of spicy and fragrant saliva chicken is ready, and it looks like it will make the ** saliva water. And after cooking the chicken, the chicken cured soup, you can also cook a bowl of noodles, rice noodles, or wonton stew are good choices, too suitable for eating at home, nutritious, healthy and spicy and appetizing, it is simply too suitable for this season.