Today, I would like to share with you a refreshing cold dish in summer-Sichuan-style cold chicken (you can also call it "saliva chicken"), which is spicy and delicious, and can also be served with wine.
It's hot in summer, and it's extremely hot. If you have a bad appetite, you must have a cold dish. There are too many vegetarian dishes, and the family member is a little unhappy. Let's make some delicious meat-free dishes! Hee hee! I seldom cook delicious dishes during my recent weight loss. Make something delicious during the Dragon Boat Festival holiday!
Yesterday, some netizens left a message for the dynamic: How to do it? If you don't do it, you won't just look at the food! So today, I will sort out the pictures and start the code word. I will share this simple method of Sichuan-style cold chicken with you. Friends who like to do it themselves can try it!
Food in China, taste in Sichuan! There are many cold chicken dishes in Sichuan cuisine that are deeply loved by foodies, such as chopped chicken, pepper chicken, sliced chicken with red oil, chicken with strange flavor, chicken with rattan pepper, chicken with alms, etc. All the food related to chicken is fine. Today, I'm sharing the home-cooked version of cold chicken. After all, everything I make is prepared according to my own taste. Whether the cold chicken is delicious or not depends not only on the selection of materials, but also on the cooking time and skills. The most crucial thing is the sauce in the bowl of cold chicken, which is the soul of this dish.
First of all, the selection of materials: the chicken is best to be a free-range pheasant, which is firm and delicious, but it is not easy to buy in the city. You can buy Sanhuang chicken instead, but Sister Qiong doesn't have Sanhuang chicken to sell here, and she doesn't have a cock to slaughter at home, so she replaces it with a small chicken leg bought in the supermarket, which is tender in taste and not bad in taste.
Secondly, cooking: when the whole chicken is cooked or half chicken is cooked, the chicken body is swung up and down in the water, so as to be evenly heated. When the water meets, turn off the fire for a while, stew for 1 hour, and then take out the soaked ice water to cool the chicken, so as to make the chicken skin tighten instantly due to the temperature difference, and the finished chicken skin tastes very crisp and delicious.
Finally, the soul sauce: traditional cold chicken uses soy sauce to enhance its flavor, and uses red oil, but it is a little expensive and greasy for people who eat it at home, so the sauce is improved appropriately, which has the flavor of soy sauce, the freshness of white sugar, the freshness of green and red peppers, the spicy of oil peppers, the hemp of pepper noodles, and a bowl of soul juice, and the taste is just right!
Sichuan style cold chicken
Ingredients needed: 3 chicken legs, pepper 10, cooking wine 1 spoon, 4 slices of ginger, 2 slices of lemon or a handful of onion, garlic 1 piece, 2 millet peppers 1 piece, 2 tablespoons of soy sauce/kloc-piece.
Practice: Prepare 3~4 drumsticks and 2 big drumsticks, put cold water into the pot, add cooking wine, ginger slices, pepper, lemon slices, boil over high fire, turn off the fire for about 10 minutes, and put the drumsticks in the pot for half an hour. How to judge whether the chicken leg is cooked? Just insert it lightly with chopsticks, and no blood will come out.
Take out the cooked chicken legs and soak them in ice water. Personally, I still think that the domestic chicken legs are delicious to cook this dish, but recently there are no roosters to eat at home, so it is not bad to buy some chicken legs for a rare sumptuous meal.
Then chop the garlic, millet and green pepper into small circles for later use.
After the chicken leg is cooled, remove the bones and cut into pieces for later use. If you like friends with bones, just cut them into pieces.
Prepare an empty bowl, mix a bowl of sauce, and whether the cold chicken is delicious depends on this bowl of cold sauce. Today, I mixed a slightly spicy taste, which can be eaten by adults and children. Add minced garlic, pepper rings, light soy sauce, soy sauce or very fresh soy sauce, salt, sugar, pepper oil or pepper powder, sesame oil, and a proper amount of cold chicken soup and mix well.
Put the cut chicken pieces into a deep soup plate, pour the prepared juice on the chicken, then pour a spoonful of red pepper, and leave it for 20 minutes before serving. If you don't pay attention to beauty, you can mix well in a large basin without setting the plate. Cold chicken is delicious only when it is soaked in soup. Of course, some people like sauce on chicken, even if it is dry.
A Sichuan-style cold chicken is finished. It is delicious in color, spicy and delicious, so delicious that it is not enough to eat on a plate. By the way, if you think chicken is not enough, you can cook some potato chips or lotus root chips at the bottom. It tastes spicy and crisp, especially greasy. You can try it if you like!
Huma's broken words: Because the ingredients in this dish are not complete, chopped green onion and peanuts are not added, so you can add them as you like. If you want the skin of cooked chicken to look yellow, you can add turmeric powder or two yellows when cooking chicken.