Saliva chicken home practice, saliva chicken home practice

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.

I've long wanted to make this dish, I've always been in the Sichuan restaurant will order the dish, because the taste is too spicy, the family didn't dare to really try to do, yesterday LG said, today rest can eat at home, the cat is very happy, just made this dish, the two also drank two glasses of wine, this Dongdong is indeed a very delicious dish, appetizing and refreshing, can not eat too spicy, you can appropriately reduce the spiciness, suitable for yourself is the best.

The practice of drooling chicken.

Step 1

Prepare the ingredients, half a chicken, fried peanuts, garlic, chili oil.

Step 1

Put water in the soup pot, put the chicken into the boil, half a chicken has been boiled for about 15 minutes, you can't be sure whether it is ripe, you can use chopsticks to prick the thick part of the meat, it can be pierced through, and no blood water comes out to indicate that it is ripe.

Step 1

Once ripe, remove and soak in ice water.

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Take advantage of the time to cook the chicken, peel the peanuts, crush them, chop the green onions, and mash the garlic into a minced mouth.

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Add an appropriate amount of minced garlic, salt, sugar, very fresh flavor, balsamic vinegar to the spicy seeds and mix well.

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Chop the chicken into pieces and place on a plate.

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Pour the sauce over and serve.

Picture of the finished product of the saliva chicken.

<> cooking tips for saliva chicken.

Tips:

After the chicken is cooked, soak it in cold water so that the texture of the chicken skin is crispy.

The reason why the saliva chicken is delicious is because it contains spicy and fresh fragrance, and I can't help drooling when I eat a bite.

Ingredients: 1 free-range chicken.

Seasoning: ginger slices, chopped green onion, cooking wine, sesame seeds, chili powder, peanut oil, dark soy sauce, Sichuan pepper, star anise, cinnamon. Minced garlic and sugar.

1. First of all, prepare half a free-range chicken, prepare boiling water in the pot, put the whole chicken into the pot to preheat, stay for 5-10 seconds, and repeatedly scald to about 3-4 times, so that the surface of the boiled chicken is not easy to crack.

2. Then put the whole chicken into boiling water, put in ginger slices, put in a whole shallot, put in a spoonful of cooking wine to remove the smell, add half a spoonful of salt to enhance the flavor, cover the pot and simmer for 20 minutes.

3. Cook the chicken well with chopsticks, prepare a basin of cold water, and put the chicken into the ice water, which can make the muscles and skin firm and tender, and taste more refreshing.

4. Next, make a serving of chili oil, put half a spoon of sesame seeds, a spoonful of chili powder, a little salt to taste, half a spoon of light soy sauce to extract freshness, and stir well with chopsticks.

5. Heat oil in the pot, add pepper, star anise and cinnamon when it is five minutes hot, fry the fragrance of the seasoning over low heat, take out the residue inside, and pour the remaining hot oil on the pepper noodles. You can smell the aroma of sesame seeds and chili noodles, and stir well.

6. In the next season, put minced garlic in the bowl, a spoonful of light soy sauce, an appropriate amount of vinegar salt, sugar, a spoonful of oyster sauce, a little sesame oil, add a spoonful of prepared chili oil, and finally add a tablespoon of boiled chicken broth, stir well.

7. At this time, the muscles have cooled, take out the dry water, divide the chicken wings and chicken thighs, and then chop all the meat in the middle into small pieces.

The saliva chicken making process.

Step 1: Blanch the washed chicken thighs in a pot, remove them with cold water after the water boils; Add 1 piece of ginger and 1 tablespoon of cooking wine, bring to a boil over high heat, then turn to low heat and continue to cook.

Step 2: Simmer for 10 minutes and turn off the heat (based on chopsticks that can penetrate the chicken).

Step 3: Turn off the heat and cover and simmer for 3 minutes.

Step 4: When the time is up, take out the chicken thighs, put them in cool boiled water or purified water to cool, which can make the chicken taste better, drain the water after cooling, cut the chicken into pieces, and put it on a plate;

Step 5: Wash and chop the chives, coriander, millet pepper and garlic, grind the peanuts into pieces and put them in a large bowl.

Step 6: Then add 2 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, 1 tablespoon of Sichuan pepper oil, 1 tablespoon of chili oil, 1 tablespoon of sugar, a little sesame oil, and mix well. Stir in one direction. Do not stir it casually.

Step 7: Mix some chicken broth with boiled chicken thighs and mix well to form a sauce;

Step 8: Finally, pour the mixed sauce on the chicken on the plate, sprinkle with crushed peanuts, and a saliva chicken that makes the **saliva is done!

Saliva chicken, a dish that can be easily handled by kitchen whites, and can drool at a glance.

The saliva chicken in the dish, in fact, can be done in three easy steps, and the meat control you want to eat can be quickly obtained!

How to make a saliva chicken? Chicken thighs in a pot under cold water, add green onion and ginger cooking wine and cook for 15 minutes, remove and put in ice water for 10 minutes, prepare garlic and millet spicy, peanuts and white sesame chili oil, light soy sauce, aged vinegar, salt and sugar, mix well and sprinkle on the chicken.

How to make a saliva chicken? After the chicken is cooked, remove and tear it up, pour it into the pot, add the minced green onion, ginger and garlic, stir well with light soy sauce and oyster sauce, add millet spicy and chopped green onion.

Saliva chicken is a traditional famous dish in Sichuan Province, belonging to Sichuan cuisine, the dish is rich in condiments, set spicy, fresh and tender in one. When cooking, the soup used to cook the chicken is very particular and needs to be just right, so as to preserve the soluble protein of the chicken to the greatest extent, increase the deliciousness of the chicken, and have its unique flavor and taste.

Blanch the chicken thighs in a pan under cold water, mix the sauce and spread directly on top of the sliced chicken.

The practice of Sichuan famous saliva chicken, the chicken is spicy and tender.

The family version of the saliva chicken method is simple and delicious.

Saliva chicken Ingredients: 1 3 yellow chickens, 3 servings.

Excipients: 2 green onions, 3 large slices of ginger, 10 ml of rice wine, appropriate amount of ice water, 10 ml of light soy sauce, 3 grams of aged vinegar, 5 grams of minced garlic, 3 grams of minced ginger, 3 ml of cooking wine, 10 grams of spicy oil, 2 grams of sesame oil, 20 grams of red oil, half a bowl of chicken soup, 1 gram of Sichuan pepper powder, 5 grams of honey, 10 grams of crushed peanuts, appropriate amount of green and red pepper.

Red, spicy and tender, Method Soak the chilled three-yellow chicken in cold water for 1 hour, change the water 2 times in the middle, add a sufficient amount of water after boiling, add green onions and ginger slices to the water and boil, hold the chicken head with your hands, immerse the chicken body in the water for 1 minute, remove it and put it in ice water to cool for 3 minutes.

2.Add rice wine to the water of the scalding chicken, boil the water again, put in the cooled three yellow chickens, keep the water from boiling over low heat, cook for 10 minutes, keep pouring hot water on the chicken during the period, and then turn off the fire and cover the lid and simmer for 10 minutes.

3.Take out the boiled chicken, put it in the refrigerator to cool, then cut off the chicken neck, chicken legs and chicken wings, one chicken leg is cut into 5 pieces with 4 knives, one chicken wing is cut into 3 pieces with 2 knives, and the chicken breast is cut from the middle, and then cut into 12-14 pieces.

The practice of small ingredients.

1. Mix light soy sauce, aged vinegar, minced garlic, minced ginger, cooking wine, honey and chicken broth.

2. Add oil and peppercorns, red oil, sesame oil, and peppercorns, stir, and pour over the chicken.

3. Finally, sprinkle with chopped green and red peppers and chopped peanuts to garnish.

Trick This dipping sauce is really an all-purpose dipping sauce! Whether it's saliva chicken, or husband and wife lung slices, or any cold dish you can think of, it's delicious! The key point is in that little bit of honey! Gotta be honey wow! Honey is the focus!

As one of the eight major cuisines, many people have a soft spot for Sichuan cuisine, and there are many representative dishes in Sichuan cuisine, such as husband and wife pieces, boiled back to the pot meat, etc., classic dishes, but for me, when I hear Sichuan cuisine, the first dish I think of should be saliva chicken.

The reason why when I hear Sichuan cuisine, I will first think of saliva chicken, mainly because I am a person who particularly likes to eat chicken, but I am usually tired of the kind of chicken stewed with mushrooms, or like ** chicken, but the practice of Sichuan saliva chicken is different from other chicken practices, because the most direct feeling of saliva chicken is that the taste is relatively refreshing, and we can't eat the greasy feeling of chicken. And in the process of eating saliva chicken, there can be a spicy and salty feeling, and it can even be said that after eating saliva chicken, I have a fragrant experience.

And in general, if you make saliva chicken, the steps are not very cumbersome, I can try it at home, and I also have more experience in the practice of this dish, I have also made special improvements in this dish, when I make saliva chicken, I tend to add some unique hot sauce to the sauce, according to my own practice, for this improved practice, my family is very fond of it, of course, in addition to saliva chicken, the Sichuan dish of fish-flavored shredded pork is also what I am good at bringing and liking.

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.

Saliva chicken is a cold dish with rich condiments, which is spicy, fragrant and tender. It has the reputation of "famous Bashu for 3,000 miles, and the taste of 12 states in the south of the Yangtze River".

Step 1

Clean the chicken thighs, slice the ginger, put the chicken thighs in the pot, add water to boil the ginger slices to remove the foam, cook for another 12 minutes and simmer for 10 minutes.

Step 1

Prepare the seasoning while cooking the chicken thighs, finely chop the fried peanuts, sauté the sesame seeds until fragrant, dice the millet pepper, mince the garlic cloves, and mince the chives.

Step 1

Sauce: Pour light soy sauce, balsamic vinegar, sugar, salt, chili oil, pepper oil and cooking wine into a bowl and stir well.

Step 1

In addition, take a bowl, put in minced garlic, minced chives, diced millet peppers, peanuts, sesame seeds, then take a small pot and light the fire, put in the oil to heat the oil, pour in the seasoning and stir well.

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Then pour the juice from the prepared glass bowl into the bowl and stir well.

Step 1

Remove the boiled chicken thighs and cool them in the prepared ice water.

Step 1

Remove the chicken thighs from the cold water and cut them into pieces, arrange them neatly, and pour the seasoned juice evenly over them.

Picture of the finished product of the saliva chicken.

<> cooking tips for saliva chicken.

Tips:

1, everyone's taste is different, you can adjust it appropriately according to your own taste 2, chicken thighs can not be cooked for too long, you can cut off the raw 3, cut the chicken thighs to the knife to fall, otherwise the chicken will fall apart.

Saliva chicken

Materials:

Half a local chicken (about 500g), dozens of peanuts, 20g of chili powder, 1 shallot, 1 small piece of ginger, 1 coriander, 2 garlic, dozens of Sichuan peppercorns, 1 teaspoon of sesame oil, 1 tablespoon of light soy sauce, 1 teaspoon of salt, 1 tea of sugar.

1 teaspoon, 1 teaspoon vinegar, 1 teaspoon monosodium glutamate, a pinch of Sichuan pepper powder, 2 tablespoons chicken broth.

Method:

1.Slice the ginger, knot the shallots, and take more than 10 peppercorns for later use.

2.Wash the chicken, fill the soup pot with water until the chicken is submerged, add ginger slices, green onion knots and Sichuan peppercorns, and bring to a boil over high heat.

3.Once the heat is boiling, turn to medium-low heat and cook for 10-15 minutes, turn off the heat.

4.Remove the chicken and place in ice water until cool.

5.Remove the chicken, chop and plate, and set aside.

6.Heat the pot over low heat, pour in the peanuts, and bake until the leather coat bursts, taking care to turn it at any time and not to get mushy.

7.Chop the green onions, minced garlic, prepare the peppercorns, let the peanuts cool, peel them, chop them and set aside.

8.Pour oil into the pot and cook until it is ready, add green onions, peppercorns and some minced garlic, stir-fry until fragrant, 9When the oil temperature is 8, turn off the heat, let it cool slightly, and filter out the hot oil.

10.Pour the hot oil into a bowl with the paprika and stir slightly to strain out the red oil.

11.Add minced garlic, light soy sauce, vinegar, salt, monosodium glutamate, sugar, sesame oil, Sichuan pepper powder and chicken broth to the red oil, mix well and let cool.

12.Sprinkle chopped peanuts on top of the chicken, pour the mixed red oil over the chopped chicken, sprinkle with chopped coriander, and serve