The classic Sichuan-style cold chicken is cooked this way. It is spicy and delicious. It goes well with both wine and rice. It can be served in seconds. Today I will share with you a refreshing summer cold dish - Sichuan-style cold chicken (you can also call it "salivating chicken"). It is spicy and fresh.
Fragrant, it goes well with both wine and rice.
The summer is hot and the stew is extremely hot. If you have a bad appetite, you must have a cold dish. After eating too many vegetarian dishes, the person in the family was a little unhappy and said that it would be better to make some delicious meat dishes without adding meat!
whee!
During my recent diet, I rarely cook delicious dishes.
Let’s take advantage of the Dragon Boat Festival holiday to cook something delicious!
Yesterday, some netizens left a message on Weibo: How do you do it?
I don’t even know how to cook or cook!
So today I sorted out the pictures, started coding, and shared this simple Sichuan-style cold chicken recipe with everyone. Friends who like to do it themselves can try it!
Eat in China, taste in Sichuan!
Among the cold dishes of Sichuan cuisine, there are many cold chickens that are deeply loved by foodies, such as white chopped chicken, pepper and sesame chicken, red oil chicken slices, strange chicken nuggets, rattan pepper chicken, Bobo chicken, etc., all chicken-related delicacies
, every dish is exquisite.
What I’m sharing today is a home-cooked version of cold chicken. After all, I make it according to my own taste.
Whether the cold chicken is delicious or not depends not only on the selection of ingredients, but also on the cooking time and skills. The most important thing is the bowl of cold sauce. The sauce is the soul of this dish.
First, choose the ingredients: the chicken is best from free-range pheasants. The meat is firm and delicious, but it is not easy to buy in the city. You can buy three-yellow chickens instead. However, Sister Qiong does not sell three-yellow chickens here, and she does not have any roosters to slaughter, so
I used chicken drumsticks bought in the supermarket instead, which are tenderer and not bad in taste.
Next is cooking: when cooking the whole chicken or half the chicken, swing the chicken body up and down in the water to heat it evenly. Wait for the water to boil and simmer for a while, then turn off the heat and simmer for 1 hour, then take it out and soak it in ice water.
The purpose of cooling the chicken is to make the chicken skin tighten instantly due to the temperature difference. The finished chicken skin will be very crispy and delicious.
Finally, the soul sauce: The traditional cold chicken uses soy sauce to enhance the flavor, and red oil is used heavily. However, I personally feel that it is a bit oily and a bit greasy when eaten at home, so I improved the sauce appropriately to have the taste of soy sauce and the freshness of white sugar.
, add the freshness of green and red chili peppers, the spiciness of oil chili peppers, and some numbness of pepper noodles, a bowl of soul sauce is poured, and it tastes delicious!
Ingredients needed for Sichuan style cold chicken: 3 chicken legs, 10 peppercorns, 1 spoon of cooking wine, 4 slices of ginger, 2 slices of lemon or a handful of green onions, 1 garlic, 2 spicy millet, 1 green pepper, raw
2 tablespoons soy sauce, 1 teaspoon sugar, a little salt, 1 teaspoon sesame oil, a little Sichuan peppercorns, 1 tablespoon secret red oil chili, appropriate amount of chopped green onion, add MSG or chicken essence as appropriate. Method: Prepare 3~4 chicken legs
Just 2 large chicken drumsticks are enough. Pour cold water into the pot, add cooking wine, ginger slices, peppercorns, and lemon slices. Bring to a boil over high heat. Turn off the heat for about ten minutes. Do not take out the chicken drumsticks. Put them in the pot and simmer for half an hour.
How to judge whether the chicken legs are cooked? Use chopsticks to insert them lightly and there will be no blood coming out.
Take out the cooked chicken legs, soak them in ice water and take them out.
Personally, I still think that domestically raised chicken legs are the best way to make this dish, but since I don’t have a rooster at home recently, it would be a good idea to buy some chicken legs for the tooth festival.
Then mince the garlic, cut the millet and green pepper into small rings and set aside.
After the chicken thighs have cooled, debone and cut into cubes.
If you like it with bones, just chop it into pieces with the bones.
Prepare an empty bowl and mix a bowl of sauce. Whether the cold chicken is delicious or not depends entirely on this bowl of sauce.
The slightly spicy flavor I prepared today can be eaten by both adults and children.
In a bowl, add minced garlic, chili rings, light soy sauce, soy sauce or very fresh soy sauce, salt, sugar, Sichuan pepper oil or Sichuan pepper powder, sesame oil, appropriate amount of cooled chicken soup and stir well.
Arrange the cut chicken pieces into a deep soup plate, pour the prepared sauce over the chicken, then top with a tablespoon of red oil chili, let it sit for twenty minutes and serve.
If you don't care about appearance, you don't need to put it on the plate, just mix it well in a large basin and serve it on the plate.
Cold chicken must be soaked in soup to be delicious.
Of course, some people like the sauce to coat the chicken, even if it is dry.
A Sichuan-style cold chicken dish is completed. It is delicious, spicy and fragrant. It is so delicious that one plate is not enough to eat.
By the way, if you feel that eating chicken is not enough, you can boil some potato slices or lotus root slices as the base. It tastes spicy and crispy, and is especially greasy. If you like it, you can try it!
He Ma's words: Since the seasonings for this dish are not very complete, chopped green onions and chopped peanuts are not added. You can add them in appropriate amounts according to your preference.