"Jue Wei saliva chicken" -- an unforgettable delicacy(jue wei kou shui ji rang ren yi chi nan wang de mei wei )

"Jue Wei saliva chicken" -- an unforgettable delicacy

Introduction:

"The name" saliva chicken "sounds a little indecent at first, and then a cartoon like appearance of saliva will appear in my mind. However, the origin of this name has the gentleness of literati. In his "guabo Qu", Guo Moruo said: "when I was young, I ate white chopped chicken in my hometown Sichuan, white meat, hot pepper, and now I think I still have a lot of saliva." The word "saliva" comes from cooking, which makes today's famous "saliva chicken". The authentic saliva chicken is made of Sanhuang chicken, which is tender and delicious. Mouth watering chicken is the most popular and common way to eat in Chongqing. Whether it's a wedding or a reunion, it's indispensable. The biggest advantage of doing it at home is that it's clean and hygienic. It can also reduce the amount of oil used, and it can achieve the degree that you can accept spicy food. Unlike in restaurants, when you can't stand spicy food, you suddenly drink iced drinks. "

Production steps:

Step 1: after slaughtering, wash and cut off the head, tail and chicken feet, add onion, ginger and salt and marinate for 4 hours.

Step 2: prepare spices: onion, ginger, garlic, pepper, star anise, Caogou, Zanthoxylum.

Step 3: bring the chicken to a boil, add the prepared spices, salt and cooking wine, boil the chicken over medium heat for 15 minutes, turn off the heat and immerse it in water for about 10 minutes.

Step 4: in the process of cooking, turn over several times and insert with chopsticks. If there is no blood, you can get out of the pot

Step 5: take out the control dry water, evenly smear the chicken skin with oil, cool and then cut into pieces and put on the plate.

Step 6: wait for the chicken to cool, prepare the seasoning and pound garlic into minced garlic.

Step 7: cut the shallots into scallions and set aside.

Step 8: make a pan, drain oil and heat

Step 9: take a bowl and put proper amount of dried chili noodles and Zanthoxylum noodles. Drizzle with hot oil to make spicy oil.

Step 10: put onion, garlic, soy sauce, pepper oil, a little sugar, chicken powder, sesame oil, oyster sauce and cooked white sesame into the chili bowl, and pour it on the chicken on the code plate.

Materials required:

Sanhuang chicken: moderate amount

Scallion: right amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Tsaokuo: moderate amount

Dry pepper: right amount

Garlic: right amount

Soy sauce: moderate

Zanthoxylum oil: right amount

Sugar: right amount

Chicken powder: right amount

Sesame oil: appropriate amount

Spicy oil: right amount

Oyster sauce: right amount

Cooked sesame: right amount

Note: 1. Choose chicken. If you want to make delicious saliva chicken, the most basic step is to choose a suitable chicken. For saliva chicken, you can use the whole chicken, or you can only use parts, according to your own preferences, if it is the whole chicken, the volume should not be too large. It should be noted that the choice of tender meat chicken, I generally use three yellow chicken, like that kind of meat is very solid old hen is not suitable. 2. Cooking time. After selecting the chicken, you can cook it. I'm used to marinating the chicken with a little salt for a while before blanching, which will make the chicken taste better. Cooking time is very critical, after boiling the chicken into the pot, once the chicken color immediately turn off the fire, the chicken is very easy to cook, the purpose of cooking is to cut off raw, must not cook too long, the meat will lose its tender and smooth taste.. 3. Chili oil. If you have plenty of time, you can make your own sauce, but if it's convenient, you can use ready-made spicy oil. Sichuan cuisine pays attention to hemp, spicy and fragrant, so pepper is indispensable. After the oil is heated, pepper should be soaked with hot oil. The chili oil made that day is better than that made for a few days, and the Chinese prickly ash noodles are also best made when they are made into chicken.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Jue Wei Kou Shui Ji Rang Ren Yi Chi Nan Wang De Mei Wei