Chicken leg with saliva(kou shui ji tui )

Chicken leg with saliva

Introduction:

"Mouth watering chicken is a famous cold dish in Chongqing. It enjoys the reputation of" being famous in Bashu for three thousand miles, and the taste is superior to the twelve states in the south of the Yangtze River ". The best way to make saliva chicken is to eat it now. The taste will be affected after a long time. Making a whole chicken may not be enough in an ordinary family, so making it with chicken legs ensures the maximum utilization of food materials! "

Production steps:

Step 1: prepare materials

Step 2: wash the drumstick, put it into the electric pot, add onion, ginger, star anise, cinnamon, pepper, salt, add appropriate amount of water, and simmer in the outer pot with 1 measuring cup of water for 20 minutes.

Step 3: turn off the heat, cover and simmer for 5 minutes, then take out, quickly put it into ice water to cool for 15 minutes, chop and put it on the plate.

Step 4: put green and red pepper, onion, ginger and coriander into a bowl, add chili oil, sesame oil, sugar, soy sauce and vinegar into the bowl, mix well to make sauce.

Step 5: Sprinkle the prepared juice on the chopped chicken leg, and sprinkle the chopped peanuts on it.

Materials required:

Chicken leg: 200g

Cinnamon: 1g

Green and red pepper: 5g

Red pepper: right amount

Star anise: 1g

Scallion: right amount

Ginger: right amount

Coriander: moderate

Note: boiling chicken leg is the key point in the whole process, chicken leg can not be cooked too long. The chicken leg will lose its crisp and tender taste if it is cooked for a long time. If it is cooked for a short time, the chicken leg will not be ripe. So it is very important to control the temperature.

Production difficulty: simple

Technology: Sauce

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Kou Shui Ji Tui