Cold Chicken

Overview

This is my husband’s favorite dish. It’s actually an improved version of saliva chicken

I used two chicken legs and half a chicken body. Wash the chicken and add cooking wine. Put the ginger slices into the pot and cook for 40 minutes [the foam should be knocked off]. After cooking, cover the pot and simmer for 20 minutes
Remove the chicken and put it on a plate to dry. Make a bowl of chicken soup and let it cool. Prepare the ingredients
Chop ginger, garlic, millet, pepper, and sesame into a bowl
After the salad oil is boiled, pour it into Figure 3. The salad oil should cover the ingredients
After the chicken has cooled, cut it into slices, put it on a plate, sprinkle evenly with salt, five-spice powder, and a small amount of sugar, castrate it for a while, and then pour the cold chicken soup
Finally, pour light soy sauce and white vinegar [according to everyone’s taste, white vinegar can be replaced with lemon juice]. Pour the picture 4 evenly on the chicken pieces. If you don’t like spicy peppers, you can add no or less Sichuan peppercorns. The taste is good. Garnish with coriander