The authentic method of Sichuan cuisine saliva chicken, spicy and fragrant, the skin is elastic and the meat is tender, and it is really enjoyable to eat with wine

Ingredients: Small rooster

Seasoning: oil, Sichuan pepper, sesame oil, crushed peanuts, millet spicy, shallots, ginger, garlic, salt, sugar, flavor, vinegar, cooking wine, monosodium glutamate

Steps:

1. First of all, it is best to choose a small rooster that is about six months old, so that the chicken taste is the best. Add cold water to the pot and put some green onions and ginger slices, a spoonful of salt, and then put some samanai, star anise, bay leaves, angelica and peppercorns, after the water is boiled, let's turn to low heat, put the cleaned chicken in, and then pour some cooking wine, the chicken will be boiled for about 15 minutes, and then turn off the heat and simmer for 10 minutes. [Chopsticks poke through no blood, it is okay, here to emphasize, be sure to boil the water and turn it to low heat, put the chicken in, soak and simmer, so that the chicken is tender and flavorful enough]

2. Next, quickly remove the chicken, put it in ice water, and soak it for about 10 minutes. The rapid cooling of the ice water will make the skin and chicken crispy and tender, and the meat will not stick.

3. Prepare the ingredients, mash the ginger and garlic into ginger and garlic, chop the millet into minced pieces, and chop a little chopped shallots and peanuts.

4. Serve a sauce, add soy sauce, salt, sugar, balsamic vinegar, monosodium glutamate, sesame oil to the bowl, put a little more peppercorn oil that is enough for hemp and sesame oil boiled by yourself, cook the original soup of the chicken, and then put ginger and garlic paste and millet spicy and mix thoroughly.

5. Remove the chicken from the ice water, dip it dry, chop it into long strips and place it on a plate. Pour the sauce over and sprinkle with chopped peanuts and chopped shallots. Such a saliva chicken with bright red sauce, spicy and fragrant, and crispy chicken skin is really amazing.

Note:

1. The spicy flavor can be added according to personal preference, and friends who like the numb flavor can add pepper powder and rattan pepper oil.

2. The chicken must be boiled in water, then turned to low heat and simmered. The specific cooking time of the chicken is determined according to the age and tenderness of the chicken, and the chopsticks can easily poke into the chicken.

3. The chicken must be boiled in ice water, so as to ensure that the skin is tender and not sticky.