Chicken with Rattan Pepper

Dish with homemade saliva juice is not spicy or greasy, with Huang Liang color, salty and delicious.

raw materials:

1kg of pheasant, 1g of green and red pepper rings, 5g of shredded onion, coriander leaves and shredded red pepper.

Spice:

3g of rattan pepper oil, 3g of self-made juice, 2g of ginger, 5g of pepper, 15g of salt, 4g of monosodium glutamate, 4g of white vinegar and 3g of sesame oil.

Making:

1. Put the pheasant into boiling water, keep the water temperature at about 9℃ with low fire, stew for 1 hour, take it out, pass a cold water, take it out and let it cool for later use (the purpose is to let the heat slowly penetrate the chicken and stew it until it is cooked. If the temperature reaches 1℃, the chicken skin is easy to crack. If it's chicken legs, it only takes 25 minutes, and chicken wings will take 2 minutes).

2. cut the cooled chicken into pieces, put it on the plate, mix the saliva evenly, pour it on the chicken pieces, and put the garnish on it.

Self-made saliva juice:

Use 5 grams of wild pepper powder, 4 grams of ginger slices, onion slices, parsley roots and onion slices, add 1 grams of salt and monosodium glutamate, and 1 kilogram of clear chicken soup for 15 minutes, and then filter.

Chicken with Fresh Pepper

People in Jinan like the taste of fresh pepper, and chicken with saliva will change with customers in Jinan. On the basis of sour, fresh and spicy, this dish highlights the fragrance of fresh pepper. When preparing saliva, you should taste it while mixing it, and it is advisable to make the saliva taste strong, salty, fresh and sour.

raw materials:

1 clean broiler (weighing about 7g), 8g green pepper rings and 2g red pepper rings.

material for mouth water:

material a (ginger, pepper, onion 1g each, cooking wine 8g, salt 12g)

material b (ginger juice 1g, garlic juice 1g, vinegar, wild pepper 1g, salt 8g, sugar 3g, sesame oil 5g, pepper oil 5g each) and salad oil 2g.

Production:

1. Blanch the clean broiler in water for 1 minute and take it out.

2. Boil a pot of water, add material A and broiler chicken, and cook until it is uncooked (as long as chopsticks are inserted and no blood gushes out). Turn off the fire, and the chicken will continue to soak in the original soup, and then take out the chopped pieces after cooling.

3. Add material B to 8g of boiled chicken stock, mix well, pour it on the chicken pieces, add green and red pepper rings, and pour in 6% hot salad oil.

Spilled chicken mixed with bamboo shoots

Boneless chicken mixed with fresh bamboo shoots is especially suitable for women, children and the elderly. It can also relieve boredom and enhance freshness. The dish is spicy, tender, fragrant and slightly sweet. This dish can be used as cold dish or hot dish. Hot and warm eating is more unrestrained, and the hemp taste is heavier; Hot and cold eating is graceful, and spicy taste is pure (hereinafter referred to as hot and cold eating).

raw materials:

1 mountain rooster (half for each serving, about 35g), 5g of fresh bamboo shoots, 1g of peanuts and 1g of peeled white sesame seeds.

Spice:

3g of light soy sauce, 3g of white sugar and 3g of red oil, 5g of salt, 2g of monosodium glutamate, 15g of sesame oil, 1g of garlic and Jiang Mo, 4g of pepper noodles, 25g of knife-edge sea pepper (that is, minced dried pepper after frying), 25g of sesame sauce and 3g of shallots.

Making:

1. Wash the chicken and cook it until it is cooked thoroughly. Slice fresh bamboo shoots, fly water, and put them at the bottom of the plate.

2. Mix the saliva evenly and set aside. 3. Bone the chicken, cut it into strips with uniform size, cover it on the bamboo shoots, and pour the adjusted saliva.

Perfume Chicken

The Yangtze River Delta region doesn't want to eat too spicy. When cooking red oil, licorice should be added to neutralize the spicy degree of red oil and make the juice spicy and moist. The finished dish has six styles: spicy, spicy, fresh, fragrant, tender and refreshing.

raw materials:

1 kg of Sanhuang chicken, 2 g of cooked white sesame seeds and 25 g of cooked peanuts.

material for mouth water:

material a (2g of scallion, ginger slices, pepper, cooking wine and refined salt), material b (1g of pepper oil, 1g of sugar, sesame sauce, duplicated red soy sauce, vinegar and sesame oil, 3g of ginger and garlic juice, 8g of chopped green onion, 15g of cooking wine and 5 of cooked pepper).

Making:

1. Cook the chicken according to the above method until it is cooked thoroughly, scoop it up and rinse it with clear water.

2. water is mixed in the pot, chicken is added when it is heated to 7℃, and material A is added. When it is just cooked, the pot is taken out, soaked in cold soup, completely cooled, fished out, cut into strips and put into a concave container.

3. Mix material B into juice in a bowl, pour it on the chicken strips, and sprinkle with sesame seeds, peanuts and chopped green onion.

The saliva chicken has a red and bright color, salty, spicy and slightly sweet aftertaste. When preparing, the quality of the copied red soy sauce determines the taste. The preparation method is as follows: add 5 kg of light soy sauce, 5 g of light soy sauce, 3 g of onion and ginger slices, 5 g of rock sugar and brown sugar, and 1 spice bag (3 g of fennel, 3 g of star anise and cinnamon bark, 5 g of fragrant leaves, 1 g of cardamom, vanilla, ginger slices and clove).

Traditional practice of saliva chicken

Ingredients:

A clean broiler (weighing about 1kg), 15g of fried white sesame seeds, 5g of cooked peanuts and 5g of crisp soybeans.

material for mouth water:

material a (cinnamon bark, ginger slices, onion and star anise 15g each, cooking wine 1g), ginger and minced garlic 3g each, dried pepper and pepper 25g each, spicy bean paste and sesame paste 1g each.

material b (salt, vinegar, chicken essence and sesame oil 4g each, sesame oil 4g each.

Production:

1. Blanch the clean broiler in boiling water for 1 minute, then take it out quickly and take a shower. Add cold water to the pot again, and add material A at the same time. When the water boils, add the chicken, cover it and stew for 5 minutes, then turn off the fire and stew for 15 minutes without opening the cover. Take out the chicken and quickly put it in cold water or ice water, ice it for 3 minutes, then take it out, drain it, cut it into pieces and put it on the plate for later use.

2. add salad oil to a wok and heat it to 3%. add dried peppers and prickly ash, stir-fry with low heat until the peppers turn dark red. turn off the heat and take them out. Chop the fried pepper and pepper with a knife and put them in a small bowl for later use.

3. Heat the remaining oil in the wok to 4% heat again, add spicy bean paste, 15g of ginger and 15g of minced garlic, stir-fry until fragrant, turn off the heat and put into a small bowl.

4. dilute the sesame paste with water, mix it into material b, and add 5g of boiled chicken soup. After stirring well, taste it, and the salt is moderate and the spicy taste is strong.

5. after serving, pour the prepared spicy sauce on the chicken pieces, and sprinkle with fried white sesame seeds, peanuts, coriander powder or chopped green onion.