Saliva Chicken

Overview

Okay, my recipe seems to have too much about chicken. You won’t mind it. Do you like eating everything about chicken as much as me? But this method is very suitable for summer, and it is very appetizing and not boring. Let’s talk about the weather. Is the rainy season already over? It’s so hot in Suzhou today. It’s the first time since the beginning of summer this year that the air conditioner is turned on all day long. When I wake up in the morning, mopping the floor feels like I’m in a sauna. I don’t have to put on makeup, let alone turn on the air conditioner. I’ve already spent all the money before I finish painting, haha

Tags

• cold dishes
• appetizers
• home cooking
• sichuan cuisine
• chicken legs
• chili oil
• cooking wine
• garlic
• homemade chili oil
• light soy sauce
• millet pepper
• onions
• sesame oil
• vinegar
• white sugar
• ginger

Ingredients

Steps

1. 1 Prepare three of them, defrost them after buying them, clean up the blood, and drain the water for later use

   

2. 2 Now let's remove the bones: use scissors or a fruit knife to cut the chicken legs open, or slide them open,

   

3. 3 Separate the chicken legs along the bones

   

4. 4 Then use scissors to cut off the head, and then it’s fine, it’s separated

   

5. 5 Marinate the separated chicken thighs with cooking wine, black pepper, and ginger slices. . .

   

6. 6 Soak the peanuts in warm water in advance. Then when the outer layer wrinkles, you can peel off the outer layer and dry the water for later use

   

7. 7 Add a little oil to the pot, add the freshly peeled peanuts to the cold oil, fry over low heat until all the water is dry, about eight ripe. When cold, they will become naturally crispy. If they are overcooked, they will be overcooked

   

8. 8 Mince garlic and ginger and set aside

   

9. 9 Chop green onions into small pieces and set aside

   

10. 10 Chili millet cut into small pieces

    

11. 11 Roll up the chicken thighs and secure with toothpicks

    

12. 12 Then put the fixed chicken legs into the steamer of the boiling water pot, steam over high heat for about fifteen minutes and it will be cooked

    

13. 13 During the steaming process, smash the peanuts into small pieces

    

14. 14 Start the sauce: Pour the freshly chopped green onion, ginger and garlic into a small bowl, then add two tablespoons of the chili oil prepared a few days ago. [You can go to my previous recipe, the recipe for red oil wontons introduces how to make chili oil] Four spoons of light soy sauce, one spoon of vinegar, a little pepper oil, sesame oil, red chili oil, a little white sugar, and chicken powder are mixed into the sauce. Don't ask questions like whether you need to add salt. The light soy sauce is very salty. Unless you want to be salty, try it.

    

15. 15 Take out the steamed chicken and cut it into pieces

    

16. 16 Pour the prepared sauce on top of the chicken thighs, then sprinkle with chopped peanuts, a little chopped green onion, and you're done

    

17. 17 Are you drooling, haha