These are the key points if you want to make cold chicken delicious. First of all, it must be native chicken. The meat of native chicken is stronger, with a more reasonable meat structure and nutritional ratio. Native chicken is rich in protein and has a more fragrant and chewy texture. Chili red oil is the soul of the cold chicken flavor. Heat the rapeseed oil to remove the "green smell", stop heating, and when the oil temperature drops to 40 to 50% hot, soak the ground peppers in the oil for an hour, then heat over low heat until the peppers are light brown. It is best to eat and refining red oil now, because the sixth hour after the red oil is refined is the time when its fragrance is most beautiful.

Watch the chicken and ingredients soaked in red oil, being penetrated bit by bit. The longer you wait, the deeper and fuller the taste becomes. When the chicken is soaked up with the fragrant red oil and the smell of onions, the chicken skin tastes crispy and elastic, and the chicken is spicy enough to make you savor it for a long time. Let’s take a look at how to make this dish. It’s simple and delicious, and you can make it at a glance.

Cold Chicken

Ingredients: chicken, a small piece, a coriander, 2 spicy millets, half a piece of ginger, an appropriate amount of light soy sauce, a small spoon of fine sugar, red chili oil 3 tablespoons, a few drops of pepper oil, a little MSG, a green onion, and an appropriate amount of salt.

Preparation method:

1. Take a soup pot, fill it with half of the water, add the chicken, then add a washed and chopped ginger, a few peppercorns, and cook over high heat. Open, turn to low heat and simmer.

2. Wash the coriander, ginger and millet.

3. Cut the ingredients and set aside. Cook the chicken until it can be inserted with chopsticks, remove the chicken and let cool.

4. When the chicken is cool, cut it into small pieces.

5. Add appropriate amount of salt.

6. Add a small spoonful of fine sugar and an appropriate amount of MSG.

7. Add a little vinegar and an appropriate amount of light soy sauce.

8. Scoop in 3 tablespoons of chili red oil, and then add an appropriate amount of pepper oil.

9. Add minced ginger, chopped green onion, and coriander, mix well.

Spicy and fragrant, the meat is tender and elastic. It goes well with rice and wine.