The second method of spicy saliva chicken, how to make the classic spicy saliva chicken?

Taste of spicy dishes Main process of cooking Twenty minutes time required Simple difficulty of making Kitchen utensils used in cooking pot 1Prepare the materials. 2.

2 cloves of garlic cut in half, 4 slices of ginger, Sichuan pepper, star anise, white sesame seeds. (None can be omitted) 3Boil water in a pot, pour the chicken, ginger slices, and cooking wine into the pot after the water boils, and blanch until the blood is removed.

4.Cook until the chicken is raw, turn off the heat immediately, don't rush to take it out, let the chicken soak in hot water for about 10 minutes and then remove it. 5.

Wash off the foam with water and soak in cold water for 5 minutes. 6.Cut the chicken thighs into cubes.

7.The peanuts are crushed into small granules with the back of a knife, and 1 tablespoon of Lao Gan Ma spicy sauce is added to a clean bowl for later use. 8.

Heat another pot, put two tablespoons of vegetable oil, add Sichuan pepper, ginger and garlic, star anise and fry slowly over low heat until fragrant. 9.Strain through a strainer and pour the hot oil into a bowl for the chili noodles.

10.Add light soy sauce, sugar, chicken essence, balsamic vinegar and mix well. 11.

Wash the cucumbers and cut into shreds. 12.Place the cucumber on a plate, pour half of the spicy oil on it, then put the sliced chicken pieces on the plate, pour the remaining spicy oil over it, and sprinkle with white sesame seeds and peanuts.

13.The amount of seasoning can be increased or decreased according to the taste of your home. 14.

Don't overcook the chicken thighs, and turn off the heat when they are raw, so that the chicken will be delicate and smooth, and the crispy ones are not easy to fall apart. 15.When frying spices, be sure to fry them slowly over low heat, and do not stir the pan.

Saliva chicken tastes spicy, sweet, salty and sour, rich in taste, not necessarily with chicken wings, with chicken legs or whole chicken is OK, with rice is very good, the inside of the chicken wings will be a little light, can be dipped in soup to eat.

The recipe for the classic spicy saliva chicken:

1. Wash the chicken, chop it into small pieces, add ginger slices and green onions, add a little salt and marinate for a while;

2. Take a clean bowl and put in the spicy sauce;

3. Heat another pot, put two tablespoons of vegetable oil, boil the oil until it is 70% hot, add Sichuan pepper, green onion and ginger and stir-fry until fragrant;

4. Strain off the peppercorns, green onions and ginger with a strainer, pour the hot oil into the bowl with the spicy sauce, and mix evenly;

5. Boil water in a pot, pour the chicken and ginger and shallots into the pot after the water boils, and blanch to remove the blood;

6. Cook until the chicken is broken, immediately turn off the heat, keep the chicken soaked in water for about 10 minutes, then take it out, wash off the foam with water, soak it in cold water for 5 minutes, put it on the plate, take the red oil in step 4 and pour it on the chicken, sprinkle a little green onion and peanuts.

Finished picture: <>

Classic spicy saliva chicken making tips:

1. The chicken can be boiled with green onions, ginger and salt, but marinating for a while in advance will make the chicken more flavorful;

2. The chicken is easy to cook, and the chicken should not be blanched for too long, and it should be taken out immediately after it is broken;

3. When making red oil, do not put peppercorns and ginger and garlic too early to avoid frying;

4. The oil must be poured into the spicy sauce while it is hot, and mix evenly while it is hot;

5. The prepared saliva chicken can be put in the refrigerator and refrigerated for about half an hour, and the taste will be better.

Hello, I personally think that if you really want to learn, you can go to the kitchen and learn by yourself.

Ingredients: 2 kg of three yellow chickens.

Excipients: appropriate amount of ginger, appropriate amount of salt, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of chili pepper, appropriate amount of bell pepper, appropriate amount of Sichuan pepper oil

Appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, appropriate amount of ingredients, appropriate amount of tempeh, appropriate amount of cooking wine.

1. After the three yellow chickens are killed, the internal organs are processed and rinsed with water.

2. Put it in a pot, add ginger, green onion, cooking wine and boil over medium heat for about five minutes.

This time depends on the size of the chicken, if the chicken is a little bigger, it will take longer) and then turn off the heat.

3. Cover the pot and soak for 40-50 minutes, the reason for this is that the chicken is basically broken after boiling for five minutes on medium heat, and soaking is to let the chicken absorb the required heat and water, so that the chicken will not be old or tender.

4. After soaking the chicken, remove it and put it in cooled boiled water to keep the chicken skin delicate and smooth.

5. Next, make chili red oil, this dish must have red oil. Put a small amount of oil in the pot, and when the oil is warm, put the spices such as chili, naphthalene, and star anise into the pot and stir-fry.

6. Stir-fry the water to become dry and let it cool.

7. Chop into powder, you can also use a blender to beat into powder, but we are used to chopping into lumps, and the chili oil that comes out of this way is more fragrant.

8. Put the minced chili peppers in a high-temperature bowl and add an appropriate amount of tempeh.

9. Heat the oil in the pot, turn off the heat when the oil temperature is first burned to the green smoke, and when the temperature is 8 hot, pour the oil into the chili powder and soak.

10. In this way, the preliminary chili oil is done.

11. After the chili oil is ready, it is time to mix it with the seasoning of the saliva chicken, and the ginger and garlic are mashed with a garlic pounder.

12. Cut the green onion into chopped green onions.

13. Put the ginger and garlic in a bowl, add vinegar, light soy sauce, sugar, and other seasonings and stir well.

14. Then use a sieve to filter out the residue of garlic and ginger.

15. Mix the prepared chili oil with only the red oil on the noodles into the seasoned juice, and finally sprinkle with sesame seeds, and the seasoning of this saliva chicken is made.

If you have peanuts, you can add some peanuts to it to make it more fragrant)

16. Cut the meat into pieces of the right size and place them in a bowl.

17. Drizzle the adjusted chili red oil, and finally sprinkle with chopped green onions, and this famous saliva chicken is done.

Tips: 1. Whether the meat is elastic and tender depends on the size of the chicken, generally choose about 2 catties of three yellow chickens or boy chickens, and must be rinsed after slaughter, otherwise the color of the chicken will be black.

2. The taste of the meat depends on the boiling time of the chicken.

<> "Pepper and Saliva Chicken."

Ingredients. Chicken thighs with enoki mushrooms.

Onions, garlic, chili flakes, white sesame seeds, chili peppers, hand count peppercorns.

Method. 1.Cook enoki mushrooms and remove them; Remove the bones of the chicken thighs, clean them, put them in the pot, skim off the foam and cook for another 10 minutes, turn off the heat and simmer for 5 minutes, then take out the defeated rice and cut it into pieces, and spread it on the enoki mushroom;

2.Heat a little more oil in a pot, then add peppercorns and stir-fry until fragrant; Put minced garlic + chopped green onion + millet pepper rings + chili rings + chili noodles + white sesame seeds in a bowl, drizzle with hot oil of Sichuan pepper, add 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce, an appropriate amount of salt and sugar, and then add three spoonfuls of chicken broth and stir well.

3.Pour the sauce over the chicken thighs.

<> "Pepper and Saliva Chicken."

Ingredients: 3 chicken thighs, green and red millet peppers, chili noodles, green onions, ginger and garlic.

Method: 1. Remove the bones of the chicken thighs and cut off the excess fat, put them in a pot and add green onion and ginger cooking wine to boil, skim off the foam and cook for 15 minutes, put the mu belt in cold water for 10 minutes, and put the dried tofu in the chicken soup to cook and remove it for later use.

2. Adjust the sauce: garlic foam, chopped green onion, white sesame seeds, green and red millet pepper, add 1 tablespoon of chili noodles and pour hot oil to stir-fry until fragrant, put 2 tablespoons of light soy sauce + 1 tablespoon of oyster sauce + 1 teaspoon of sugar + appropriate amount of salt + 1 tablespoon of clear and slippery pepper oil, add a few spoons of chicken thigh soup and mix well for later use.

3. Put the dried tofu into a bowl to make the base taraz, put the cut chicken thighs on top, and drizzle the seasoned sauce.

Tips: Boiled chicken thighs will taste more elastic after ice water!

<> "Pepper and Saliva Chicken."

Ingredients: chicken thighs, Huang's Shen melon, green peppercorns.

Method: 1. Seasoning sauce: (minced garlic, green and red pepper, chili flakes, white sesame seeds, green peppercorns) pour hot oil, add light soy sauce, dark soy sauce, oyster sauce, salt, pepper, sugar, chicken essence, and a spoonful of chicken broth.

2. Remove the bones of the chicken thighs and set aside.

3. Add green onions, ginger slices, cooking wine, star anise to the water, add the chicken thighs and cook.

4. After cooking, put it in ice and water, and the meat will be more tender.

5. Shred cucumber (enoki mushrooms are also available) spread on a plate, put in the sliced chicken thighs, and pour in the sauce.

Saliva chicken is not difficult to make, share two of my little essentials for making saliva chicken, as long as you master these two essentials, even if you are a novice in the kitchen, you can make a "saliva chicken" with all the color and flavor, so that people who don't like spicy food can also fall in love with it. Saliva chicken is spicy, fresh, fragrant and tender. There is a legend of "three thousand miles of famous Bashu, and the twelve states in the south of the Yangtze River".

The chicken wrapped in red oil is bright and red, cold and cool, fresh but not greasy; Definitely a rice killer.

50 grams of <> fresh oil, 20 grams of Sichuan pepper powder, 100 grams of minced ginger, 100 grams of garlic, 30 grams of balsamic vinegar, 15 grams of salt, 30 grams of cooked sesame seeds, 20 grams of sesame paste, 20 grams of peanut butter, 50 grams of sesame oil, 30 grams of Sichuan pepper oil, 80 grams of green onions, 15 grams of chicken essence, 15 grams of sugar, 50 grams of peanuts, 2000 grams of chili oil. The third step is to put the chicken thighs into boiling water, three ups and three downs, so that the skin of the chicken is not easy to rot, the meat is firm, tender and refreshing, and then put it in the spice sauce and cook for about 20 minutes to cook and remove it for later use.

Method: 1. Freeze ice cubes in the refrigerator in advance for later use. Rinse the three yellow chickens, drain the blood inside, and set aside.

Add cold water to the pot, put the three yellow chickens in it, and add ginger slices, green onions, Sichuan peppercorns, and a spoonful of cooking wine to the pot. Prepare a chicken thigh, cut the green onion into small pieces, slice the ginger, then put the chopped green onion and ginger slices and chicken thighs into a pot and cook, and put them in the prepared cold boiled water to cool after cooking. Re-add cold water to the pot, add Ingredient A at the same time, put in the chicken after the water boils, cover and simmer for 5 minutes, then turn off the heat, simmer for 15 minutes without opening the lid, take out the chicken and quickly put it into cold water or ice water, take it out after 30 minutes of ice, drain the water, cut it into pieces and put it on a plate for later use.

Stir an appropriate amount of sugar, a spoonful of salt, a spoonful of chicken essence, minced garlic and chopped pepper well, then add an appropriate amount of oil and stir with spicy seeds; 3.After pouring the chicken thighs into ice water, take them out and tear off the chicken and put it on a plate, pour in the seasoning that was prepared before, and put some peanuts. The chicken must be cut after it is cool, so that it will not be broken, cut it and pour it into the prepared soup, sprinkle peanuts and rice and put two corianders.

Put an appropriate amount of water into the pot, wash the chicken, put cold water into the pot, cover and cook until the chicken is cooked. Cook for about 15 minutes. In a bowl, add 4 tablespoons of light soy sauce, 1 tablespoon of chili oil, 1 tablespoon of vinegar and 1 tablespoon of sesame oil.

Add peanuts, sesame seeds, chopped green onions, and coriander to make a fragrant sauce. Drizzle the seasoning sauce into the chicken pieces.

Wash the chicken thighs, remove the subcutaneous fat, boil the pot, steam the chicken thighs over high heat for 5 minutes, turn over the chicken thighs, steam over high heat for 5 minutes, turn off the heat and continue to simmer for 10 minutes; Prepare a basin of ice water with ice cubes and ginger slices and soak the chicken in it until it is completely cold; Cut some cucumber segments and mix the juice: 4 spoons of red oil, 2 spoons of sugar, 2 spoons of vinegar, 2 spoons of light soy sauce, 2 spoons of Sichuan pepper oil, 1 spoon of rice wine, 2 spoons of sesame seeds, a small handful of fragrant peanuts, a spoonful of chopped chili peppers, minced chives, minced ginger, 1 4 spoons of monosodium glutamate, 3 grams of salt, 1 4 cups of ice water, mix evenly; Chop the chicken into pieces, pour the seasoned juice on top, mix well and refrigerate it for 30 minutes before eating, it is spicy and spicy and delicious.

Clean the chicken and put the green onion and ginger in the pot and cook for a few minutes, finally soak in cold water for a while, mix well with light soy sauce, vinegar, sesame oil and other ingredients, pour a spoonful of pepper oil, and finally sprinkle with sesame seeds.

<> "The Practice of Pepper and Saliva Chicken:

Ingredients: three chicken thighs, green and red millet peppers, chili noodles, Sichuan peppercorns, sesame seeds, green onions, ginger and garlic.

Steps: 1. When the chicken thighs are deboned, you can also cut off the excess fat on the chicken skin, and the boiled chicken thighs will feel more elastic after the ice water mouth.

2. Pour the minced garlic, millet pepper, chili noodles, sesame seeds, and Sichuan pepper into the bowl with hot oil, stir evenly and let stand for 2 3 minutes to better produce red oil, and then add two spoons of light soy sauce + a spoonful of dark soy sauce + a spoonful of oyster sauce + two spoons of vinegar + a suitable amount of salt, sugar, and chicken essence, mix well with two spoonfuls of chicken soup cooked before, and set aside.

3. Refrigerate the chicken thighs with sauce for 2 hours to make them more flavorful, and you can also place them at room temperature if you don't want to eat too cold.