Chicken with saliva is a very common cold dish, and it is also a common dish when we eat out.
The unique taste also meets our taste requirements, and the rich nutrition also supplements many nutrients needed by human body.
ingredients:
1 millet chicken (2 dishes), a little boiled chicken with shredded ginger, a little boiled chicken with scallion, 1 spoon boiled chicken with salt, 2 spoons boiled chicken with cooking wine, 4 spoons cold with soy sauce, 1 spoon cold with cooking wine, 1 spoon cold with vinegar, 1 spoon cold with sugar, 1 spoon cold with sesame oil, 1 teaspoon cold with monosodium glutamate and a little pepper. Cooking steps:
1. Wash the chicken and cut off the fat.
2. cut some ginger and onion and stuff it into the chicken.
3. Touch 1 spoon of salt, wrap it with plastic wrap and marinate it in the refrigerator for 2 hours.
4. prepare the cold ingredients.
5. Boil a pot of water, cut some shredded ginger, and put down the cooking wine and teaspoon of salt.
6. Pick up the chicken's legs and lift the chicken into the water for two or three times, then put the whole chicken in the pot, cover it and simmer for 1 minutes, then turn off the fire and simmer for 15 minutes.
7. Pick it up and soak it in ice water (personally, I don't put it in ice water because I think it's better to eat it at home by controlling drying and cooling).
8. Chop half of the chicken, pour the juice and sprinkle with peanuts.
9. Stir-fry the minced star anise pepper and prickly ash, pour in cooking oil and bring to a boil.
1. pour the cooked Chili oil and add coriander and sesame seeds to serve.
Tips:
1. Broiler refers to a cockerel weighing one catty or a hen that has never laid an egg, and its meat is firm and tender. You can also use three yellow chickens and young chickens instead of old hens. ?
2. The sauce and chicken are the key to the taste of the saliva chicken. Chicken must be boiled soft and soaked in cold water; After the sauce is mixed, you can taste it first, adjust it to perfect taste and then pour it on the chicken.