Saliva Chicken

Overview

Spicy and refreshing, very enjoyable. I haven't made it in a long time. Today I made a plate of two chicken legs, which was not enough to eat. I don't have an appetite in summer, so spicy food can appetize!

Tags

• cold dishes
• sichuan cuisine
• lunch
• dinner
• aged vinegar
• chicken whole leg
• chili noodles
• cinnamon
• cooked peanuts
• cooked sesame seeds
• cooking wine
• light soy sauce
• oil
• onions
• oyster sauce
• pepper noodles
• star anise
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Put the chicken legs in the pot under cold water, add onions, ginger, cooking wine, and a few peppercorns.

   

2. 2 Bring to a boil, skim off the foam, turn to medium-low heat and simmer for 15 minutes, then turn off the heat and simmer for 8 minutes.

   

3. 3 Take out the chicken legs and soak them in ice water for 15 minutes.

   

4. 4 Prepare white sesame seeds, two spoons of chili powder, and one spoon of pepper powder.

   

5. 5 Heat oil in a pan, add onion, ginger, star anise, cinnamon, bay leaves, and red pepper until fragrant.

   

6. 6 Strain the fried oil and pour it into the chili noodles.

   

7. 7 Stir evenly and the chili oil is ready.

   

8. 8 Sauce: one spoon of mature vinegar, one spoon of oyster sauce, two spoons of light soy sauce, one spoon of sugar, a little salt, a little pepper, stir evenly.

   

9. 9 Take out the chicken legs, wipe away the moisture on the surface, and chop into pieces.

   

10. 10 Arrange the chopped chicken legs on a plate. Pour in the sauce first to let the chicken legs taste.

    

11. 11 Chop some minced garlic, chopped peanuts, and chopped green onions.

    

12. 12 Sprinkle with chopped peanuts, minced garlic, chopped peanuts, pour in the prepared chili oil, and it's ready to eat.