Ingredients for saliva chicken: 1000 grams of Wupi Tuzi rooster, 10 grams of pepper oil, 10 grams of sugar, 10 grams of sesame paste, 30 grams of ginger and garlic juice, 30 grams of sesame oil, 10 grams of chopped green onion, 30 grams of cooking wine , 20 grams of cooked white sesame seeds, 50 grams of cooked oil chili, 10 grams of red soy sauce, 25 grams of cooked peanuts, 10 grams of vinegar, and 25 grams of MSG. Preparation method: 1. Slaughter and wash the live chicken, remove the feet and wing tips, put it into boiling water to remove the blood, then pick it up and rinse it with clean water. Add water to the pot and heat it to 70 degrees Celsius. Add the chicken, add onion sections, ginger slices, Sichuan peppercorns, cooking wine, and refined salt. When it is just cooked, take it out of the pot, soak it in cold soup, remove it after it cools, and chop it. Cut into strips and put into concave containers. 2. Combine red soy sauce, ginger-garlic juice, sesame paste, cooked oil chili, Sichuan peppercorn oil, sugar, vinegar, MSG, red oil, and sesame oil in a bowl. Pour over the chicken strips. Sprinkle with sesame seeds, chopped green onions, and serve. . Features: The main ingredients of this dish are very particular, and must be domestically raised Tuzi rooster. The emphasis is on seasoning, rich in seasonings, and a combination of spicy, fragrant, tender and refreshing. It has the reputation of being "famous three thousand miles away from Bashu and the most delicious among the twelve states in the south of the Yangtze River".
Authentic Chongqing Spicy Chicken
Ingredients: One whole chicken or one box of chicken legs, Sichuan peppercorns and dried chili peppers (1:4), green onions, cooked sesame seeds, salt, MSG, cooking wine, Edible oil, ginger, garlic, sugar. Method:
1. Cut the chicken into small pieces, add salt and cooking wine, mix well, then put it into an 8-layer hot oil pan and fry until the surface dries to dark yellow, then remove and set aside. Cut the dried chilies and green onions into 3cm long sections, and slice the ginger and garlic.
2. Heat oil in a pan until it is 7 degrees hot, add ginger and garlic and stir-fry until fragrant, add dried chili peppers and Sichuan peppercorns, stir-fry until the smell starts to be pungent, add the fried oil after it turns yellow. Stir-fry the chicken pieces until the chicken pieces are evenly distributed in the peppers, then add the green onions, MSG, sugar, and cooked sesame seeds, stir well and then remove from the pan.
Things to note when making authentic Chongqing Spicy Chicken:
1. Chili peppers and Sichuan peppercorns can be added according to your own taste, but in order to reflect the characteristics of this dish authentically, it is best to prepare The best finished product is that the chicken can be completely covered by the chili peppers, rather than a few chili peppers and Sichuan peppercorns appearing here and there in the chicken pieces.
2. Sprinkle salt into the chicken before frying it. Be sure to sprinkle enough salt. If you add salt when frying the chicken, the salt will not be absorbed into the chicken because the outer shell of the chicken has been fried dry and the texture is relatively poor. Tightly, the salt can only adhere to the surface of the chicken, affecting the taste.
3. The oil used for fried chicken must be very hot, otherwise the chicken will not be dry on the outside for a long time. Even if it is dry after waiting for a long time, it is really dry. , a ball of dead meat, tasteless and tasteless at all. Therefore, the fire must be high so that the outside is crispy and the inside is relatively tender. Goubangzi roasted chicken Goubangzi smoked chicken in Liaoning Province has a history of nearly 100 years. It has a unique flavor and is well-known in the domestic market. Raw material formula (calculated based on 400 chickens): 50g pepper, 50g allspice powder, 50g spicy powder, 50g cardamom, 50g amomum villosum, 50g kaempferol, 50g cinnamon, 150g angelica dahurica, 150g cassia bark, 150g cloves, 150g tangerine peel, 150g grass fruit. 100 grams of fresh ginger, 250 grams of MSG, 200 grams of sesame oil, 1 kilogram
Prepare 2 kilograms of sugar and an appropriate amount of old soup. If old soup is not available, double the amount of various seasonings. Production method: 1. Selection of materials: Use healthy annual roosters. After slaughtering, plate the chicken into a whole shape, which is roughly the same as roasted chicken. 2. Boil the chicken. After shaping the chicken, first put it in the seasoned old soup and soak it briefly, then put it in the pot and arrange it in order. Boil over slow fire for 2 hours, add salt when half-cooked (the amount of salt should be determined according to the season and the taste of local consumers), and cook until the meat is tender and stranded, and take it out of the pot. 3. Smoking: Smoke it while it is hot after taking it out of the pot. Brush the cooked chicken carcass with sesame oil first, then put it into a pot with a mesh curtain. When the pot heats to reddish color, add sugar. Cover the pot tightly for 2 minutes. Flip the chicken and cover it tightly. Wait 2 to 3 minutes before serving.
Features: bright red color, fragrant taste, tender meat, rotten and stringy.
Single Chicken "Single Chicken" is a famous local dish in Mengyin. It is popular in Yimeng Mountain area with its unique flavor. The founder Fu Zeming opened a fried chicken restaurant in Xiling, Mengyin County. It mainly cooks Mengshan big rooster, and its delicious taste and special flavor attract a large number of diners. Because all the staff in the fried chicken restaurant were men, and all the ingredients were big roosters, the dish was jokingly called "Bare Chicken", and the restaurant was called "Bachelor's Chicken Restaurant". In 1995, the trademark was registered with the State Administration for Industry and Commerce. Today, there are branches in Linyi, Jinan, Beijing and other places. Ingredients: One grass rooster (about 2000 grams), 70 grams of lard, 50 grams of green pepper, appropriate amounts of more than 30 kinds of medicinal ingredients such as ginger, green onion, soy sauce, stock, salt, monosodium glutamate, tangerine peel, star anise, and pepper. Preparation method: Slaughter and wash the chicken, chop it into pieces; cut the green onions into sections, slice the ginger, and slice the green peppers; stir-fry the ginger slices with oil and the chicken pieces under the green onion sections until they are off-white and moisture-free. Add soy sauce and stir-fry until the chicken pieces are red in sauce. Add stock, salt, medicinal ingredients, etc. and simmer over high heat for 20 minutes. When the soup thickens, add green peppers and MSG and serve. Features: bright red color, wide juice, rich flavor, mellow aroma and strong medicinal aroma.