One or one whole chicken, 6 shallots, 4 slices of ginger, 3 green peppers (optional), 4 tablespoons of soy sauce, 2 tablespoons of vinegar, 2 tablespoons of homemade red pepper, Chili noodles 1 tablespoon, salad oil 1 tablespoon.
The second is the ultra-simple ancestral practice in Sichuan, which mixes chicken with cold dishes.
Cook the whole chicken first. Put the chicken in cold water, cook it in cold water, skim off the foam, and then cook it with slow fire. No seasoning is needed. When it is cooked, cut the chicken into two pieces, and then cut it into several pieces. Areas with more "dead meat" such as chicken breasts will be good at uncovering them immediately along the line. Drain the water as much as possible when you take it out, so that the cold dishes are not easy to lubricate and affect the taste.
Spread a lot of chopped shallots and ginger slices on the surface of chicken breast.
Add chopped pepper rings. In fact, this step is done by ourselves, and no one will use it. It's purely because this kind of small pepper is planted at home, and I feel that the seasoning is not bad.
Spray with soy sauce and vinegar. Work experience makes you feel that the more soy sauce vinegar, the bigger the taste, the better. Adapt to my taste.
Add pepper noodles. Pepper is the representative of Sichuan cuisine, so you must add some. Pepper oil can be used instead of pepper noodles. The pepper tastes just right, which will really make the cold chicken delicious!
Sprinkle a spoonful or two of homemade red pepper.
Finally, pour a circle of sesame oil, stir the seasoning and chicken evenly with chopsticks, and you're done.
Third, tips.
Making Chili red oil can be said to be the essence of Sichuan cuisine. Every household has a pot of squeezed oil, which is stored with peppers. The method is simple. Prepare dried Chili powder and a little pepper powder, heat the edible oil to about 80 degrees Celsius, and pour it on the compound of dried Chili powder and pepper powder, and you're done. The control of water temperature is very important. If it's too hot, it's easy to burn the pepper. If the temperature is not enough, it won't burn incense. Refined oil is well stored and sealed, so you can scoop some out every time you need it. Like Xinjiang pepper chicken, cold rice noodles and so on