Saliva Chicken - a mouth-watering delicacy

Overview

[Saliva Chicken] has the reputation of being famous for being three thousand miles away from Bashu and the most delicious among the twelve states in the south of the Yangtze River. Its red color and spicy taste make people think of salivating. The focus of saliva chicken is cooking and seasoning, which combines fragrant, spicy, numbing and umami flavors. To make saliva chicken, you need to use the right ingredients to highlight its delicious taste. I used farmhouse rapeseed oil, because rapeseed oil is rich in linolenic acid, unsaturated fatty acids, vitamin E and other nutrients, which can well evaporate the flavor of the food itself. It is supplemented by Sichuan cooking techniques to make this delicious saliva chicken. The ingredients are simple, the taste is fresh and spicy, the elegant fragrance and the tender white chicken soaked in red oil make people have to lick their lips to prevent saliva from flowing out.

Tags

• cold dishes
• chinese banquet
• old man
• sichuan cuisine
• dinner with friends
• summer recipes
• dinner
• chicken legs
• cooked peanuts
• cooked white sesame seeds
• coriander
• cucumber
• dried chili pepper
• ginger
• green onions
• light soy sauce
• rapeseed oil
• sesame oil
• sichuan pepper powder
• vinegar
• zanthoxylum bungeanum
• ice water
• salt

Ingredients

Steps

1. 1 Add 20 green onions, ginger, and peppercorns to the pot, and add water.

   

2. 2 Add the washed chicken legs and pour 1 teaspoon of rapeseed oil to make the chicken legs more tender. Then cover the lid and turn on the heat.

   

3. 3 Bring to a boil over high heat, then turn to medium heat and simmer for 8 minutes. After cooking, turn off the heat and cover with a lid and simmer for 15 minutes.

   

4. 4 After 15 minutes, use chopsticks to poke into the chicken legs. If no blood oozes out, the chicken is done.

   

5. 5 Take out the chicken legs and soak them in ice water until the chicken legs cool down.

   

6. 6 Wash the dried chili peppers, drain the water, and bake them in the oven at 100 degrees for 10-12 minutes until you smell the aroma. After roasting, take them out to cool, then cut them with scissors and pour out the chili seeds. You can also use commercially available chili noodles.

   

7. 7 After the chili is processed, put it into a blender and crush it in three batches, then add the pepper powder and mix evenly.

   

8. 8 Pour two bowls (rice bowls) of rapeseed oil into the pot, add 10 peppercorns and heat the oil over low heat until it starts to smoke.

   

9. 9 Pour the hot oil into the chili noodles.

   

10. 10 Add 1 teaspoon of salt, add cooked sesame seeds and stir to make chili oil.

    

11. 11 Now to prepare the sauce, put the vinegar, light soy sauce and sesame oil into a bowl.

    

12. 12 Add appropriate amount of chili oil and mix evenly.

    

13. 13 Put cooked peanuts in a bowl.

    

14. 14 Pour half of the sauce into a bowl and let the peanuts soak for a while to enhance the flavor.

    

15. 15 After the chicken legs have cooled down, remove them from the ice water. Use kitchen paper to absorb the excess water. Cut the chicken legs into pieces and put them in a bowl.

    

16. 16 Finally, top with remaining sauce and serve with cucumber and cilantro.