[Sichuan cuisine] boiled chicken

[Sichuan cuisine] boiled chicken

Introduction:

"Mouth watering chicken is a cold dish with rich seasonings, spicy, fragrant and tender. It's very suitable for summer. The name "saliva chicken" sounds a little indecent at first, and then a cartoon like appearance of saliva will appear in my mind. However, the origin of this name has the gentleness of literati. In his "guabo Qu", Guo Moruo said: "when I was young, I ate white chopped chicken in my hometown Sichuan, white meat, hot pepper, and now I think I still have a lot of saliva." The word "saliva" comes from cooking, which makes today's famous "saliva chicken". Saliva chicken is actually our white cut chicken. It's spicy and delicious. It's tender and refreshing. It's delicious! "

Production steps:

Materials required:

Sanhuang chicken: moderate amount

Peanuts: moderate

Sesame: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Chili powder: appropriate amount

Cooking wine: moderate

Soy sauce: right amount

Soy sauce: moderate

Oyster sauce: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: hot and sour