Improving the practice of saliva chicken, the authentic practice of saliva chicken?

Sichuan classic saliva chicken, three chicken legs are done, and the method is super simple.

Modified version of oily splattering chicken.

Ingredients: 2 chicken thighs, 1 slice of ginger, 1 green onion, 3 grams of peanuts, 1 tablespoon of tempeh, 3 grams of sesame seeds.

5 Sichuan peppercorns, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 3 grams of sugar, 1 tablespoon vinegar, 1 tablespoon red oil, Sichuan pepper oil.

A modified version of the method of oil-splashed spilling chicken.

Chicken thighs under cold water, ginger, cooking wine, according to the size of the chicken thighs, you don't dare to eat too tender, so cook first, about fifteen minutes.

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Take it out and put it in ice water, it is better to have ice cubes, put the water in the refrigerator in advance if there are no ice cubes and then put the chicken thighs in the refrigerator together.

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Break open the dried chili peppers and set aside.

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Tempeh cut everything.

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Heat the pan with cold oil and oil without too much tempeh, and bring out the flavor of chili pepper and pepper.

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Mix the light soy sauce and sugar.

Plating, in the order it is.

Chicken thighs, drizzled with light soy sauce, white sugar liquid, red oil, pepper oil, peanuts are baked in the oven, rolled out with a rolling pin and sprinkled, and white sesame seeds are sprinkled!! Pour on.

Sprinkle with chopped green onion and coriander and eat.

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Tips: Added a step of oil splashing, more fragrant.

Materials. Ingredients: 1 chicken thigh.

Excipients: 5 grams of cooking wine, 3 grams of minced ginger, 5 grams of minced garlic, 5 grams of hot sauce, 5 grams of chili oil, 5 grams of vinegar, 3 grams of light soy sauce, 2 grams of salt, 2 grams of white pepper.

1.The chicken thighs are deboned first.

2.After boiling water, add the chicken thighs, blanch and skim off the blood foam and cook for another 15 minutes.

3.Pick up the chicken thighs and let them cool with celery and set aside.

4.Cut the chilled chicken into pieces and serve on a plate.

5.Next, the seasoning is prepared, and after adding minced ginger, minced garlic, hot sauce, chili oil imitation Shouchang, vinegar, light soy sauce, salt, and white pepper, stir well.

6.After preparing the grill, pour the sauce over the chicken, and the saliva chicken is completed.

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.

Saliva chicken is a traditional famous dish in Dazhou City, Sichuan Province [8] in Sichuan Province, which belongs to Sichuan cuisine, which is rich in condiments, set spicy, fresh, fragrant and refreshing, and has the reputation of "famous Bashu for 3,000 miles, and the taste of 12 states in the south of the Yangtze River".

Cooking ingredients. Ingredients: Appropriate amount of three yellow chicken.

Seasoning: appropriate amount of salt, a little soy sauce, appropriate amount of vinegar, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, a little chili powder, appropriate amount of sugar, appropriate amount of coriander.

Taste: Spicy.

Perform the following steps.

Step 1 Wash the chicken and chop it into pieces. Before the water is about to boil, add all the green onion and ginger cooking wine to the pot. After the water boils, add the chicken and cook for 10 minutes.

Don't cook for too long, so that the chicken is more tender, and the cooked chicken should be immediately put into cold water, preferably ice water. In this way, the leather is delicate and smooth, and the brittle is not easy to scatter.

Step 2 Wash the green onion, ginger and garlic and chop it. Get out of the pot, pour in the oil, wait for 6 to be hot, add the green onion, ginger and garlic, stir-fry to bring out the fragrance, turn off the heat, rush into the chili powder, and the oil drained out after precipitation is red oil. (Note:.)

If there is no strainer, remove the green onion, ginger and garlic, and then rinse the oil into the paprika. Remove the chicken from the ice water, drain, cut into small pieces and place on a plate.

Step 3 Mix two spoonfuls of soy sauce, salt, sugar and vinegar with red oil, stir well, and pour over the chicken. Depending on your taste, you can serve it with some coriander, chives, and sesame seeds. If not, it's okay not to add it.

Material. One chicken thigh.

1 cucumber. Seasoning:

Cooked peanuts to taste.

A pinch of cooked sesame seeds. Scallions. Garlic.

Wine. Salt. Sugar. Sesame.

Chili oil. Light soy sauce.

Ginger ale. Sesame oil.

1.Wash the chicken thighs, bring the steamer to a boil, put the chicken thighs in the steamer and cover and steam for 5-7 minutes.

2.When the time is up, turn over the chicken thighs and continue for 5-7 minutes, then turn off the heat and simmer for another 10 minutes.

3.Wash the cucumbers and cut the barcode and place them on a plate for later use.

4.Add ice water and ice cubes to the basin and add a few slices of ginger.

5.Soak the stuffed chicken thighs in ice water.

6.Chop all the green onions and garlic, and mash the fried peanuts and cooked sesame seeds.

7.In a large bowl, add the minced green onion and garlic, add all the ingredients and mix well to make the sauce.

8.Take out the chicken thighs soaked in ice water and cut them into pieces, stack them on top of the cucumber strips, pour the mixed sauce on top, and put them in the refrigerator before eating.