Today, I will share with you a refreshing cold dish in summer-Sichuan-style cold chicken (also called "saliva chicken"), which is spicy and delicious, and can also be served with wine.
It is very hot in summer, and the heat is unbearable. If you have a bad appetite, you must eat cold dishes. There are too many vegetarian dishes, and my family is a little unhappy. Let's cook some delicious meatless dishes! Hee hee! I seldom cook delicious dishes during my recent weight loss. Make something delicious during the Dragon Boat Festival holiday!
Yesterday, some netizens left a message to Dynamic: How to do it? If you don't do it, you won't just watch the food! So today I will sort out the pictures and start the code word. I will share this simple method of Sichuan-style cold chicken with you. Friends who like to make their own can try!
Food in China, taste in Sichuan! There are many cold chicken dishes in Sichuan cuisine, which are deeply loved by foodies, such as chopped chicken, pepper chicken, sliced chicken with red oil, chicken with strange flavor, chicken with rattan pepper, and chicken with marginal taste. All foods related to chicken are ok. What I shared today is the home-cooked version of cold chicken. After all, everything I make is prepared according to my own taste. Whether the cold chicken is delicious or not depends not only on the ingredients, but also on the cooking time and skills. The most important thing is the sauce in the cold chicken bowl, which is the soul of this dish.
First of all, choose the ingredients: chicken is the best free-range pheasant, which is compact and delicious, but it is not easy to buy in the city. You can buy Sanhuang chicken instead, but Sister Qiong doesn't sell Sanhuang chicken here, and there is no rooster to kill at home, so she replaced it with a small chicken leg bought in the supermarket, which tastes tender and good.
Secondly, cooking: when the whole chicken or half chicken is cooked, the chicken body swings up and down in the water and is heated evenly. Turn off the fire for a while in case of water, stew 1 hour, then take out the soaked ice water and cool the chicken. The purpose is to make the chicken skin tense instantly due to the temperature difference, and the finished chicken skin tastes very crisp and delicious.
Finally, the soul sauce: traditional cold chicken is flavored with soy sauce and red oil, but it is a little expensive and greasy for people who eat at home, so the sauce has been properly improved, with the flavor of soy sauce, the freshness of white sugar, the freshness of green and red peppers, the spiciness of oil peppers, the hemp of Chili noodles, and a bowl of soul juice, which tastes just right!
Sichuan style cold chicken
Ingredients required: 3 chicken legs, pepper 10, cooking wine 1 spoon, 4 slices of ginger, 2 slices of lemon or a handful of onion, 2 garlic 1, 2 millet peppers 1, 2 tablespoons of soy sauce 1 spoon, and 650 sugar.
Practice: Prepare 3~4 chicken legs and 2 large chicken legs, put cold water in the pot, add cooking wine, ginger slices, pepper and lemon slices, bring to a boil with high fire, turn off the fire for about 10 minute, and put the chicken legs in the pot for half an hour. How to judge whether the chicken leg is cooked? Just gently insert it with chopsticks, and no blood will flow out.
Take out the cooked chicken legs and soak them in ice water. Personally, I still think that domestic chicken legs are delicious to cook this dish, but there are no roosters to eat at home recently, so it is not bad to buy some chicken legs to have a rare tooth.
Then chop garlic, millet and green pepper into small circles for use.
After the chicken legs are cooled, remove the bones and cut into pieces for later use. If you like friends with bones, cut them into pieces.
Prepare an empty bowl and mix it with a bowl of sauce. Whether the cold chicken is delicious or not depends on the bowl of cold sauce. Today, I mixed a slightly spicy taste, which can be eaten by adults and children. Add minced garlic, pepper rings, light soy sauce, light soy sauce or fresh soy sauce, salt, sugar, pepper oil or pepper powder, sesame oil and appropriate amount of cold chicken soup and mix well.
Put the cut chicken pieces into a deep soup plate, pour the prepared juice on the chicken, then pour a spoonful of red pepper, and let it stand for 20 minutes before serving. If you don't pay attention to beauty, you don't need to set the plate, just mix well in a big basin. Cold chicken is delicious only if it is soaked in soup. Of course, some people like the sauce on chicken, even if it is dry.
A Sichuan style cold chicken will be ready. It is delicious, spicy and delicious, and it is not enough to eat a plate. By the way, if you think chicken is not enough, you can cook some potato chips or lotus root slices at the bottom. It tastes spicy and crisp, especially greasy. You can try it if you like it!