Saliva chicken is a traditional dish originating from Sichuan, which belongs to the cold dish of Sichuan cuisine.
This dish is famous for its spicy flavor and tender taste, and has become a favorite of many gourmets.
The name of the saliva chicken comes from the image of people who can’t help but drool after seeing this delicacy.
This dish usually uses local chicken as raw material, and goes through multiple steps such as boiling, soaking, and pouring juice to make the chicken fully absorb the spicy taste.
The finished chicken is tender and juicy, spicy and fragrant, and has an endless aftertaste. It can be used as a home-cooked dish or as a banquet delicacy, and is very popular among diners.
The picture comes from the Internet
Ingredients:
- Half a small
- 1 small piece of ginger, sliced
- 1 shallot, cut into sections
- 3 garlic cloves, minced
- Cooking wine to taste
- Sichuan peppercorns to taste
- Cooked sesame seeds to taste
- Chili oil to taste
- Pepper oil to taste
- Soy sauce to taste
- Balsamic vinegar to taste
- Salt to taste
- Chicken essence to taste
- Appropriate amount of sesame oil
- Appropriate amount of chopped peanuts
- Ice cubes to taste
Nutritive value:
The nutritional value of saliva chicken mainly comes from chicken.
Chicken is a high-protein, low-fat food with a very high protein content, making it one of the most protein-rich meats.
The protein in chicken is mainly muscle protein, and the content and quality of muscle protein have an important impact on human health.
The protein content in chicken is about 20%, of which sarcoplasmic protein accounts for about 1/4, and actin and myosin account for about 3/4.
In addition, the fat content in chicken is relatively low, making spicy saliva chicken a good choice for people who pursue slimming and bodybuilding.
Cooking Preparation:
- First, spice the sauce: Add minced garlic, salt, chicken essence, soy sauce, balsamic vinegar, cooked sesame seeds, sesame oil, chili oil, and pepper oil (a little) to a bowl and stir well.
- Wash the chicken, boil water in the pot and add salt to increase the bottom taste, and remove the smell of ginger, pepper and cooking wine. When the water is about to boil, put the chicken in the water and blanch it for 10 seconds. Repeat this three times. In this way, the chicken skin is less likely to rot and is more brittle.
- Prepare a basin of cold water and put ice cubes in it.
- After three times, put the chicken in the pot, wait for the water to boil, close the lid and soak for 25 minutes. Prick it with chopsticks and easily pierce it into the chicken, and it will be cooked.
- Take out the soaked chicken and put it in ice water immediately to cool, and the chicken skin will be more crispy and crispy.
- Cut the chicken into small pieces and place on a plate and drizzle with the seasoned sauce.
- Finally, sprinkle with chopped peanuts and chopped shallots and serve.
Palate and flavor:
Saliva chicken is characterized by spicy and fragrant flavor and tender taste. After the chicken is carefully cooked, the meat is tender and juicy, spicy and fragrant, and has an endless aftertaste.
Suitable for:
Saliva chicken is suitable for people who like spicy taste, but due to its spicy taste, people who are on fire and people with bad stomach should not eat more.
Eating scene:
Saliva chicken is suitable as a dish for family dinners and gatherings of friends, especially for people who like the flavor of Sichuan cuisine.
It can be used not only as a side dish but also as a bento dish, and is suitable for various daily eating scenes.
On special occasions or celebrations, saliva chicken is also a popular dish.