The key to this delicious dish of saliva chicken lies in the deployment of dipping sauce, which is mixed with a variety of seasonings, rich in flavor and stimulating appetite. The saliva chicken is also called spicy saliva chicken, which benefits from the taste of its dip juice. Therefore, the dip juice of saliva chicken is indispensable for pepper and pepper.
How to make dip juice of saliva chicken?
After introducing the delicious taste of so many mouthwatering chickens, let's share the practice of dipping the mouthwatering chicken in juice:
Seasoning: Xiaomi spicy, Erjing pepper, white sesame, chopped green onion, ginger, garlic, sesame oil, soy sauce, white sugar, salt, balsamic vinegar, edible oil, star anise, pepper and pepper noodles.
Note: All the above seasonings should be appropriate, and can be added according to personal taste.
Steps:
Step 1: Make Chili noodles. Wash the floating dust on the surface of Xiaomi spicy and Erjing pepper bought in the market and dry them. Cut Xiaomi Spicy Pepper and Erjing Pepper into small pieces, put them into a pot, stir-fry them slowly with low fire until they are crisp and pungent, and then turn off the heat; Then put the pepper segments into a blender to make pepper noodles, and finally add white sesame seeds and stir evenly;
Step 2: Make Chili oil. Heat the oil in the pot, add the chopped green onion, ginger slices, star anise and pepper, and slowly boil out the fragrance. After the chopped green onion and ginger slices are fried to brown, take them out, turn off the fire, let the oil cool for about 2 minutes, then pour them into the Chili noodles, and stir while pouring, so far, the production of red oil pepper is completed;
Step 3: Mix the dipping sauce. Cut ginger and garlic into powder, put them into a bowl, then add a proper amount of soy sauce, salt, sugar, balsamic vinegar, sesame oil and pepper noodles, stir well, and finally pour in a proper amount of Chili oil, add chopped green onion, and stir well to make a saliva chicken dip juice, which is rich in flavor and spicy and attractive.
The above is the preparation method of the dip sauce of the saliva chicken, which is spicy and attractive in color. After talking about the dip sauce, let's share the tempting and delicious preparation method of the saliva chicken:
Production of saliva chicken: spicy and delicious, refreshing and tender, attractive in color.
Ingredients: one Sanhuang chicken.
Seasoning; Spiced chicken dip sauce, cooking wine, chopped green onion, ginger slices and chopped parsley.
▼ Food steps:
(1) Clean the Sanhuang chicken bought in the market (if you have a farmed Sanhuang chicken at home, you can clean it yourself), then blanch the whole chicken, add clear water to the pot, add a proper amount of cooking wine, chopped green onion and ginger slices, after the water boils, turn to low heat for 15 minutes, turn off the fire and continue stewing for 30 minutes;
(2) Prepare a proper amount of ice water, take out the braised Sanhuang chicken, then put it in ice water for supercooling, and constantly rotate the chicken body to let it catch cold evenly, and take it out in about 2 minutes;
(3) cut the taken-out Sanhuang chicken into small long pieces with a thickness of about 2cm, put the cut chicken pieces into a plate and lay them flat;
(4) Pour the prepared dip juice of the saliva chicken evenly on the chicken nuggets, and finally sprinkle a little chopped coriander on the surface to make a delicious saliva chicken.
The "puzzle" of saliva chicken
(1) Why did you add pepper before making the dip juice of saliva chicken, and then add pepper at last?
A: The three most obvious characteristics of the dip sauce of saliva chicken are hemp, spicy and fragrant. Hemp comes from pepper, spicy comes from pepper, and fragrant comes from various spices. Zanthoxylum bungeanum was added before to stimulate the fragrance of Zanthoxylum bungeanum, star anise, chopped green onion, etc., so that it can be integrated into the oil to enhance the taste and fragrance; In the end, pepper is added to increase the hemp taste of dip juice. Pepper generally exudes a clear fragrance and tastes more hemp than pepper, so it is necessary to add a proper amount of pepper noodles in the end.
(2) Why do you choose Sanhuang chicken for the production of saliva chicken?
A: Sanhuang chicken generally refers to the free-range chicken raised in rural areas. This kind of chicken has obvious yellow feathers, chicken feet and corners of the mouth, so it is called Sanhuang chicken. Because Sanhuang chicken is mainly free-range, it will not feed on feed, so it is particularly compact in meat quality, and the meat is white, tender and full of fat, which is especially suitable for saliva chicken. On the contrary, most of the chickens sold in the market are meat-eating chickens. This kind of chicken mainly feeds on feed, and the growth period is generally about 40 days. Although the meat is tender, the taste is not tight enough, so it tastes loose.
(3) Why does Sanhuang chicken need to be cooked 15 minutes and braised for 30 minutes?
A: As mentioned earlier, Sanhuang chicken pays special attention to the taste, and can neither send firewood nor loosen it. After boiling, cooking for 15 minutes can make the meat quickly heated and cooked, and then stewing for 30 minutes can make the meat tender gradually, which will not cause the chicken to become firewood for a long time, and stewing is easier to make the chicken firm than boiling.
(4) Why should the braised Sanhuang chicken be put into ice water?
A: The purpose of this step is also to further improve the compactness of chicken, so that chicken can feel the "tendon" on the taste. The reason is that during the stewing process of chicken, although the temperature is gradually decreasing and the meat quality is gradually tightening, the hot air in the pot can still make the chicken fluffy by heating. After taking it out, it can be put into ice water, which can immediately make the chicken shrink and tighten and improve the taste.
The "technical Tips" of the saliva chicken
When making Chili oil, Xiaomi spicy and Erjing pepper are used together, because Xiaomi spicy and Erjing pepper are more fragrant, and the combination of them can make the Chili oil spicy and fragrant, and the color is red and bright;
When the Sanhuang chicken is boiled, there will be floating foam after boiling, so it should be skimmed out with a colander before continuing to stew, which not only makes the chicken full of flavor, but also makes the meat clean.
The soup after stewing chicken is rich in nutrients, which can be poured out and stored in the refrigerator, and put in the next time when making braised pork or stewing to enhance freshness and taste;
It is best to choose fresh sesame pepper noodles. First, it can enhance fragrance, and second, it has more hemp flavor.
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To sum up, it is the steps of making saliva chicken, from the deployment of dip juice to the treatment choice of Sanhuang chicken, which requires certain skills. Sanhuang chicken, as a classic Sichuan dish, is rich in flavor and attractive in color, which can greatly increase appetite, and large pieces of chicken are also enjoyable to eat, especially those who like spicy taste.