Description:The style of cooking is classified: Sichuan Cuisine | Cold dish | Suit the taste of both old and young Taste: Chilli Make the difficulty: Ganish food (intermediate) Make time: 10 minutes The materials: 500 grams of chicken Condiment: Soy sauce, garl...
Saliva chicken
- The style of cooking is classified: Sichuan Cuisine | Cold dish | Suit the taste of both old and young
- Taste: Chilli
- Make the difficulty: Ganish food (intermediate)
- Make time: 10 minutes
- The materials: 500 grams of chicken
- Condiment: Soy sauce, garlic juice of the ginger, sesame paste, Chinese prickly ash oil, white sugar, vinegar, gourmet powder, red oil, sesame oil, sesame, the end of the peanut, chopped scallion, salt,
- Saliva chicken's method:
- 1.Use chicken first for a little salted about 15 minutes, have the cold water in the pan, put the whole chicken leg, pigeon breast. There is no surface of chicken to run into cold water, add right amount of salt, a spoon of cooking wine, the spring onions and ginger are boiled.
2.Put on and boil with the fire, make the foam of floating above.
3.Then transfer to the middle fire and boil for 5-7 minutes, open cover add a cover, braise, utilize steam of pan steam all chicken familiar to guarantee chicken tender to the greatest extent like this 10 minute boil well.
4.Chicken pull out, put into frozen water, pass cool purpose to let chicken tighten, keep entry to be flexible braise well.
5.Soy sauce, ginger garlic juice, sesame paste, Chinese prickly ash oil, white sugar, vinegar, gourmet powder, red oil, in bowl to become juice drench in chicken at the pair sesame oil, spread sesame, the end of the peanut, chopped scallion.
- Note:
- Chicken pull out, put into frozen water, pass cool purpose to let chicken tighten, keep entry to be flexible braise well,http://www.baobeilin.com/Show.aspx? id =6037
