Acacia Chicken

Overview

I made a very delicious cold dish tonight - chicken with acacia saliva. By the way, this name was given to me accidentally while we were having dinner. A certain comrade thought this dish tasted very good. He praised it and asked what it was called. Actually, I don’t even know. I hurriedly came out of the kitchen to unload my clothes, and saw someone waiting at the table for a long time. He was eating with gusto, and I was so hungry that I blurted out something drool-worthy without even thinking about it. I guess that’s how the saliva chicken came about, right? ! A certain silver seemed not to be satisfied yet, muttering in a low voice: Indecent! Why does it sound like a chicken made of saliva? What thinking? ? Then call it Acacia Saliva Chicken! I want to eat until my mouth is watering! My mouth is watering just thinking about it...! Pick up a piece, the crispness of the cucumber complements the tenderness of the chicken, it’s so delicious that you’ll be drooling!

Tags

• cold dishes
• common dishes
• old man
• sichuan cuisine
• summer recipes
• banquet dishes
• dinner
• aged vinegar
• chicken thigh
• cinnamon
• cooked sesame seeds
• cooking wine
• coriander
• cucumber
• dried chili powder
• garlic
• indian chilli powder
• light soy sauce
• oil
• onions
• peanuts
• sesame oil
• sichuan pepper oil
• star anise
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Wash and shred the cucumbers and arrange them neatly on the bottom of the plate.

   

2. 2 Cut the chicken legs with scissors and remove the bones.

   

3. 3 Marinate with cooking wine and pepper for 15 minutes to add flavor.

   

4. 4 Cut the green onion into small pieces, cut the ginger into small pieces, cut the garlic into small pieces, and cut the coriander into small pieces.

   

5. 5 Add water to the pot, add 5 slices of ginger, 1 star anise, 10 peppercorns, and chicken drumsticks. After boiling, cover the pot, turn down the heat, and simmer for 20 minutes until cooked inside and out.

   

6. 6 Immediately put it into cold boiling water after taking it out of the pot. Make the meat texture better and more elastic. (Do not pour away the water used to cook the chicken at this time. Add salt and other water to use it as the original soup for noodles, wontons, etc.)

   

7. 7 Put the dry chili powder and Indian chili powder (I used the one made with oil a few days ago, you can also use the original powder) in a bowl, mix well and set aside.

   

8. 8 Heat oil in a pot and add 2 star anise, 1 cinnamon bark, about 40 Sichuan peppercorns, 5 slices of ginger, 5 slices of bay leaves, garlic slices, green onions and slowly sauté over low heat until slightly charred, being careful not to burn them.

   

9. 9 After the oil is fragrant, turn off the heat, filter out the residue, quickly pour the hot oil in the pot on the prepared chili powder, add salt, sugar, mature vinegar, light soy sauce, and sesame oil, stir and melt evenly.

   

10. 10 Take the chicken out of the cold water, tear it apart and arrange it neatly on the cucumber shreds, sprinkle with peanuts, chopped green onions, coriander, sesame seeds, pour the prepared chili oil, and add 3 drops of pepper oil. Serve, mix well and serve.