The saliva chicken belongs to the cold dish of traditional Sichuan cuisine, and its name looks very unsightly. In fact, it is spicy, delicious and tender. After eating it, it is called saliva chicken because of numbness in the mouth. Sichuan cuisine is the general name of Chongqing cuisine now. Because Chongqing got rid of Sichuan and became a municipal district, in order to strengthen its self-identity, Chongqing's catering industry created its own food brand and laser cut it with Sichuan. Today, Chongqing grilled fish, Maoxuewang and pepper chicken are the most popular Sichuan dishes.

First, hold the head of the chicken in your hand, and soak the cleaned whole chicken in hot white-cut chicken water to make it heated evenly. Soak for about 5 seconds until the skin becomes discolored and tight, then control the moisture in the abdomen, and then pour it into cold water for cooling. Repeat the actual operation for four times, then completely put the whole chicken in hot boiled chicken water and soak it with slow fire 10- 15 minutes until it is cooked, and it is too late to come again. In this way, the white-cut chicken is better, and the chicken skeleton is "bleeding but not flowing", with crispy skin and tender meat, smooth and tender.

Boiling chicken water: put17kg cold water into a stainless steel soup bucket, add 250g washed and flattened ginger slices, 25g ginger, 20g cinnamon, 0/5g poria cocos/kloc-0, 5g Amomum villosum/kloc-0, 5g galangal, and add 250g salt and chicken essence1. When cooking, the soup base used for cooking chicken is very particular, and it must be appropriate, which can store the soluble protein of chicken to the maximum extent, improve the delicious level of chicken, and has its unique rich flavor and taste.

When serving, the thick chicken breast and chicken breast are cut into pieces and neatly stacked on the bottom of the black pepper chicken. White and tender meat is high and cold, and every cup of tender muscles are tightly tied into chunks of meat, which makes people's mouths restless. Mix a little seasoning and pour it on the chicken. The fresh juice flows, which is refreshing and beautiful. It is also a gorgeous temptation.