The first time I ate cold chicken was when I got married to my husband and went to his house during the Spring Festival. He has a large family, his father has six brothers and sisters. His grandma is still here, so every Spring Festival the whole family gathers together for three days at grandma’s house.

This cold chicken dish is a must-have New Year dish every year. And it must be done by the eldest daughter-in-law, that is, the husband’s mother. There is a large table of dishes, the most popular ones are cold chicken, sweet roasted white rice and fragrant bowl.

Since I took control of the kitchen at home, I have never made cold chicken. I find it troublesome.

In the past two years, my son’s taste has become a little more sophisticated as my cooking skills have evolved. He wants to try some new dishes, and his dad is also fanning the flames.

I still can’t help but say, well, research, study + practice.

After practicing for two years, I finally dared to pretend to be a professional.

Pour enough water into the pot to cover the chicken, throw in two pieces of loosened old ginger, and bring to a boil. Chop half the rooster into large chunks (if the pot is big enough, just cut the half chicken across the waist is good), wash it and put it in the pot, blanch the blood (you must use rooster for cold chicken, the meat of hen is softer and more Suitable for stewing soup).

I used two chicken legs and two whole chicken wings, and chopped the mushrooms into the body parts.

Take out the blanched chicken. If there is blood foam, rinse it with clean water. If there is no blood foam, there is no need to rinse it.

Pour out the water in the pot, rinse it, add the blanched chicken pieces, add water, the amount of water should still be enough to cover the chicken, pat two pieces of ginger, add cooking wine, a little salt, A small cap of white vinegar. Bring to a boil over high heat, then turn to medium heat (do not use low heat, otherwise the chicken will be cooked, lose its shape, and lose its chewiness).

Cook for about 40 minutes (turn over halfway), use chopsticks to poke the thickest part of the meat. If the chopsticks can penetrate the chicken and clear soup flows out, it is ready to serve.

40 minutes is a reference time. Chickens of different ages will take different cooking times. Generally speaking, older chickens will take longer to cook, while native chickens will take a longer time.

Use chopsticks to take out the cooked chicken pieces and drain them. Put it in the refrigerator, preferably until it is completely cool (if you are interested, you can cook it a day in advance and put it in the refrigerator overnight). Cool chicken is easier to shape and has a crispier texture.

While the chicken is cooling, prepare the other ingredients.

Wash 2~3 green onions, cut into small sections and set aside.

Heat the wok, pour an appropriate amount of rapeseed oil, and pour half a bowl of raw peanuts into the cold oil. Turn on low heat and crisp slowly, occasionally pushing the peanuts gently with a spatula.

After hearing a slight popping sound, push the shovel more frequently to allow all the peanuts to be heated evenly.

Generally speaking, when the oil is heated to 60-70% hot, the peanuts will be crispy. Don't make it too crispy, as the residual heat of the oil will have an effect on the peanuts after taking it out of the pan.

Drain the oil with a spatula, put the peanuts into a bowl and set aside.

Then heat the fried peanut oil until it is 8 layers hot, let it cool and set aside.

Take the cooled chicken out of the refrigerator and chop it into small pieces of about 1cm, or like me, remove the bones and cut into pieces. Both ways are fine, just follow your own preferences.

My knife skills were not high enough and I couldn’t remove the bone from the tip of the wing (who can? ⊙ω⊙), so I had to cut it into small pieces and mix it with the chicken slices. Anyway, if you eat at home, you are not so particular.

Put appropriate amount of salt, 1 tablespoon of sugar, 2 tablespoons of soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of pepper oil, and a little vinegar in a large basin, stir well, then add the red oil pepper bottom Stir two spoons of chili pepper, 1 to 2 spoons of red oil, 2 to 3 spoons of chicken broth, peanut oil, and appropriate amount of pepper powder evenly.

Pour in the cut chicken slices (pieces) and mix evenly with a spoon. After the chicken and seasonings are well mixed, pour in the crispy peanuts and scallions, gently stir evenly with a spoon, and transfer to a large bowl.

Set aside and let the chicken season slowly.

Next, "fried sesame seeds". In fact, there are not many sesame seeds used in each dish. If you get a big wok and put it on the fire to stir-fry, you may not even cover the bottom of the pot, which is really thankless.

Here is a small method, which is quick and convenient, and I would like to share it with everyone.

Take a small milk pot, wipe off the water, heat it with an induction cooker, pour in an appropriate amount of raw sesame seeds, and cover the pot. Hold the pot handle with one hand and hold the lid with the other hand. Move slightly away from the stove and shake gently.

When you feel that the temperature is not enough, put the pot back on the stove to heat it up, then lift it up and shake it gently. Soon you will hear the gentle beating sound of sesame seeds in the pot. Keep shaking for a while, open the lid of the pot, and you will get a handful of fragrant fried sesame seeds

Let the fried sesame seeds cool. Spread over the mixed chicken pieces.

La la la~ ~ A cold chicken with a strong Chinese New Year flavor is completed!

Eat quickly, every day is a festival (?＞?＜).