6 bowls of water, 2 thick soup treasures.

Relax and cook hotpot at home

Steps of Sichuan-style saliva chicken

Illustration of Sichuan-style saliva chicken 1

1. I bought a No.1 chicken in the supermarket, which was a little expensive, but I knew the importance of good ingredients to a good dish, so I fought for it.

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Sichuan style saliva chicken illustration 2

2. Take out the internal organs of the native chicken, wash them repeatedly and drain the water.

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Sichuan style saliva chicken illustration 3

3. Boil the washed chicken in boiling water for about 15 minutes. You can put a few slices of ginger in the water to get rid of the fishy smell. Turn the chicken over during cooking, or simply let the water completely submerge the chicken.

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Sichuan style saliva chicken illustration 4

4. While cooking the chicken, prepare a basin of ice water for use. The ice cubes I used were frozen the night before. I can also use ice packs or bottles of frozen mineral water. In short, all kinds of colds are right.

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Sichuan style saliva chicken illustration 5

The chicken happily cooking in the boiling pot will be cooked soon.

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Sichuan style saliva chicken illustration 6

6. Cooked chicken is quickly cooled in ice water. Here I suddenly thought of a word: ice and fire. This process can crisp the chicken skin.

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Sichuan style saliva chicken illustration 7

7. Then start making the family secret spicy sesame oil. Cut some ginger slices, cut some dried peppers, grab a handful of pepper and rattan pepper, and add some star anise and tsaoko. Note: Rattan pepper is green pepper, or just pepper.

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Sichuan style saliva chicken illustration 8

8. Cook the oil in the pot. When the oil temperature is 80% hot, add ginger slices first, then add pepper, rattan pepper, star anise and tsaoko. Finally, add the dried chili, stir-fry for a minute or two, turn off the fire, cover the pot, let the spices stay in the oil for a few minutes, and take out the residue. Homemade spicy sesame oil is ready. This oil is more versatile, so it doesn't hurt to refine a little more. Suitable for all kinds of cold dishes.

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Sichuan style saliva chicken illustration 9

9. After the chicken is completely cooled, pick it up, filter it, cut it directly or tear it off by hand, and put it in a bowl.

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Illustration of Sichuan-style saliva chicken 10

10. Then prepare the regular spicy seasoning. Garlic and ginger are ground into ginger and garlic paste, and appropriate amount of red pepper, pepper oil, soy sauce, sugar, pepper powder, chicken essence, salt and cold vinegar (according to taste). Mix all the seasonings and put them in a bowl for later use. In addition, chop up some fresh millet peppers.

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Illustration of Sichuan-style saliva chicken 1 1

1 1. Two spoonfuls of homemade spicy sesame oil, plus a bowl of spicy seasoning and chopped millet and pepper, mix well again and pour on the cut chicken pieces. The amount of seasoning and oil must be enough, basically let the seasoning drown the chicken pieces, which is also one of the keys to good taste.

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Illustration of Sichuan-style saliva chicken 12

12. Pour the seasoning. If time is not urgent, wait another half an hour. When the good taste of seasoning slowly permeates every piece of chicken, it is just right to move chopsticks at this time. ^