Sichuan Cuisine: watered chicken(chuan cai kou shui ji )

Sichuan Cuisine: watered chicken

Introduction:

"Mouth watering chicken is a famous cold dish in Chongqing. This dish is spicy, refreshing and delicious. It has a reputation of "being famous for three thousand li of Bashu and being famous for twelve states in the south of the Yangtze River."

Production steps:

Step 1: clean the three yellow chickens.

Step 2: sprinkle some salt on the chicken.

Step 3: spread and marinate for 10 minutes.

Step 4: put half of the onion and ginger into the chicken.

Step 5: seal the mouth with a toothpick.

Step 6: put the whole chicken into the pot, add cold water (no chicken), green onion, ginger, cooking wine.

Step 7: cover and bring to a boil. Turn to medium heat and cook for 10 minutes.

Step 8: turn off the heat after 10 minutes and simmer for another 10 minutes without opening the lid.

Step 9: cool the cooked chicken in ice water, and then refrigerate for 4 hours.

Step 10: take out the cold chicken and chop it.

Step 11: chop the roasted peanuts.

Step 12: chop the onion and garlic.

Step 13: put the peanuts into a bowl, add the remaining ingredients in seasoning B, and mix well.

Step 14: pour the seasoning on the chicken, then sprinkle with some scallions.

Materials required:

Three yellow chickens: one

Scallion: 30g

Ginger: 20g

Roasted peanuts: 15g

Salt: 8g

Cooking wine: 10ml

Chili oil: 10g

Vinegar: 20ml

Soy sauce: 20ml

Note: the time of cooking chicken depends on the size of chicken, half a kilo of chicken can be boiled for 10 minutes. The amount of chili oil and chili powder in seasoning is added according to personal taste. Cooking wine is added when cooking chicken to remove fishiness. When cooking chicken, make sure to put it in the pot in cold water, so that it can be heated evenly.

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: hot and sour

Chinese PinYin : Chuan Cai Kou Shui Ji