When making saliva chicken, you can't cook it for too long, otherwise it will make the chicken old and not delicious. So how long can you cook it when cooking saliva chicken? What should the saliva chicken do is more authentic?

How long does it take to cook the saliva chicken?

8- 12 minutes. The cooking time of the saliva chicken should not be too long. Too long will lead to serious dehydration of the chicken, which will greatly affect the taste. Therefore, it is generally enough to cook for 8- 12 minutes. The most important time is determined according to the size of the chicken, and it can be cooked until it is raw. However, the chicken should be soaked in the soup 1 hour or so, so that the chicken can be completely cooked, and the chicken tastes better and more tender.

Making method of saliva chicken

Ingredients: chicken legs, garlic, shallots, ginger slices, cooking wine, peanut butter, soy sauce, Chili oil.

Practice steps:

Step 1, prepare raw materials;

Step 2: Cook the chicken legs in a cold water pot, and add ginger slices and cooking wine to help remove the fishy smell;

Step 3, after boiling for five minutes, turn off the fire and cover it for ten minutes;

Step 4, soak the stewed chicken legs in cold water with ice for a while;

Step 5, the soaked chicken leg is cut into pieces and placed in a bowl;

Step 6, put the minced garlic into a bowl and add a proper amount of seasonings such as soy sauce and Chili oil;

Step 7, add 1 teaspoon peanut butter and mix well;

Step 8, pour the mixed seasoning juice on the prepared chicken legs and sprinkle with chopped shallots.

Efficacy and function of saliva chicken

Compared with beef and pork, chicken has higher protein quality and lower fat content. In addition, chicken protein is rich in all essential amino acids, and its content is very similar to that in eggs and milk, so it is a high-quality protein source. The protein content of chicken is different according to the location, with skin and without skin, and the order from high to low is skinless chicken, breast meat and thigh meat. Compared with other meats, skinless chicken has the characteristics of low calorie. However, there are a lot of lipids in the skin, so chicken with skin can never be called low-calorie food. Every100g of skinless chicken contains 24g of protein and 0.7g of lipid, which is a high-protein food with almost no fat. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D, vitamin K and so on. Compared with beef and pork, chicken contains more unsaturated fatty acids-oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce low-density lipoprotein cholesterol, which is harmful to human health.

The content of protein in chicken is high, there are many kinds of amino acids, and the digestibility is high, so it is easy to be absorbed and utilized by the human body, which has the functions of strengthening physical strength and strengthening the body. Chicken contains phospholipids which play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the dietary structure of China people. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and weakness. Chinese medicine believes that chicken has the effects of warming the middle warmer, benefiting qi, tonifying deficiency and essence, strengthening the spleen and stomach, activating blood vessels and strengthening bones and muscles. Chicken breast contains more B vitamins, which can restore fatigue and protect skin. Thigh meat contains more iron, which can improve iron deficiency anemia; Wing meat is rich in bone collagen, which has the function of strengthening blood vessels, muscles and tendons.

Can the saliva chicken be steamed?

The saliva chicken can be steamed. Here's how to do it.

Boned chicken legs and put them in a bowl, poured in pure milk, mixed with onion and ginger and marinated for more than 3 hours, but I usually put them in the refrigerator the night before, marinate them for one night and take them out the next day!

Use kitchen paper to absorb the excess milk on the surface of the marinated chicken leg!

Cut a few knives on the surface of the chicken leg with a knife to break the tendons in the chicken leg! If you don't steam it directly, the chicken leg meat will probably shrink together! ) the practice of steamed saliva chicken

Wrap the processed chicken leg in tin foil, and both ends of the wrapped chicken leg need to be tightened, just like screwing a big candy, in order to prevent water vapor from entering it!

Put the wrapped chicken leg meat in the steamer and steam it for 20 to 25 minutes on medium fire. Turn off the fire when the chicken leg is steamed without blood!

Clean the red pepper and green pepper, chop them as finely as possible, so that the taste of pepper can enter the chicken leg meat faster!

Take a clean bowl and add garlic, Chili powder, pepper powder, white sugar and salt!

Heat the cooking oil and pour it on the freshly prepared ingredients, and stir well!

Finally, add soy sauce and drinking water, and mix well, and the seasoning juice of the saliva chicken will complete the steamed saliva chicken.

Steamed chicken leg meat is opened and wrapped in tin foil to cool.

Cut it according to your own preferences and you can put it on the plate!

Cut the chicken leg meat in a plate, and then pour the prepared juice on the top!