Cold chicken
Chicken (rooster), shallots, millet spicy, red oil, salt, sugar, monosodium glutamate and pepper powder.
(Vinegar and ginger juice can be added according to personal taste.)
(1) put half or the whole chicken in a pot, cook it, fish it out, let it cool, and put a bowl of chicken soup for later use;
(2) Chop shallots and millet, and put them into chicken soup together with seasonings such as salt, pepper noodles and red oil to mix well;
③ Cut the chilled chicken into pieces, put them in a bowl and pour the soup;
④ Mix the chicken well, and add salt or other seasonings as appropriate according to the taste.
Tips: how to tell if the chicken is cooked?
Since it is cold, the chicken should not be too soft. Put the chicken in the pot with cold water, turn it over after the water boils, cook it for about 15 minutes, and then insert a thin chopstick into the inside of the chicken leg. If there is no blood oozing out, it proves that the chicken is cooked and can be fished out.
Usually the cock is used for cold chicken and the hen is used for stew. Whether it is cold salad or stew soup, it is recommended to choose native chicken instead of fat and tender broiler. Good ingredients are also cultivated with time and environment, and you will know it when you eat it.
Many friends from other places have asked me how to make "red oil". In fact, the hot sauce and Chili oil sold in supermarkets are not the same as the local "red oil" in Sichuan. The red oil commonly used in Sichuan cuisine is to pour hot oil into dried Chili powder and stir it evenly. It is very important to control the oil temperature, so it needs to be aired a little, otherwise the Chili noodles will be burnt at once. After the red oil is prepared, you should add more pepper from the lower layer or more oil on the surface every time you cook according to your actual needs. The red oil itself does not contain additives like peanuts and lobster sauce (what the supermarket sells is actually more like a meal). If you buy ready-made Chili sauce, you don't need to put salt and monosodium glutamate. Maybe there are peanuts, which seems to be good.
If you are afraid of spicy food, adding less red oil will not affect the flavor; If you don't like pepper, you can put the whole pepper to taste it, and then fish it out.
To sum up briefly, a cold chicken needs four steps: boiling chicken, cutting chicken, mixing juice and mixing well. Instead of having a meal in a restaurant, it is better to cook it. The quality of chicken and oil is more reassuring.