Description:The style of cooking is classified: Sichuan Cuisine | Cold dish | Suit the taste of both old and young Taste: Chilli Make the difficulty: The chef is (advanced) Make time: Minute 45-60 minutes The materials: One for three yellow chickens Condiment:... 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: The chef is (advanced)
• Make time: Minute 45-60 minutes

• The materials: One for three yellow chickens
• Condiment: Powder of Chinese prickly ash 2 teaspoons Chilli powder 3 soup spoons Sesame oil 3 soup spoons White sugar 2 teaspoons Sesame paste A teaspoon The end of the ginger A soup spoon The garlic is fine and soft 2 soup spoons Chopped scallion 2 teaspoons White sesame 4 teaspoons The peanut breaks to pieces 2 soup spoons Aromatic vinegar A soup spoon Grow and smoke 2 teaspoons Cooking wine A soup spoon
• Saliva chicken's method:
• 1.Put powder and chilli powder of Chinese prickly ash into bowl together, quench the sesame oil into to burn heat, from stand 1 minute behind the fire, dash into sesame oil light medium-sized 5 minutes such as bowl and then, strain the material dreg, make the red oil of chilli.
  
  2.Break to pieces, put white sesame and peanut into dry pan, cure and colour with the little fire.
  
  3.Three yellow chickens clean, it is sharp to cut the neck, chicken, claw and wing are sharp, floats the blood foam while entering the boiling water, drag for and reinstate the fresh water to rinse well repeatedly. Put water boiled to boil into whole chicken and then, boil last 5 minute, imprison behind the fire adding a cover, braising 15 minutes, then put into frozen water and ice for 15 minutes rapidly, let chicken's skin become smooth, in order to keep it genuine.
  4.Will press down three cool yellow chickens to cut into 0.5cm wide one, puts into deeper plate
  5.Chilli red oil, white sugar, sesame paste, the end such as ginger, garlic fine and soft, chopped scallion, cooking wine, raw to smoke, aromatic vinegar, familiar white sesame and peanut break to pieces and quench into the bowls, mix thoroughly, succeed dressing, drench at cutting good chicken piece.
  
• Note:
• 1.It is a focal point in all course to boil chickens. The chicken can't boil for a long time, conditional, had better some ice-cubes put in water, the longer the time to ice is, the better the time to ice is. Can put refrigeration layer of refrigerator into familiar chicken too, must soak of ink at all whole chicken, pay attention to not freezing excessively, otherwise on all that has been achieved has come to nothing.
  2.For convenience, chilli oil, Chinese prickly ash oil can be freighted with the bottle that is bought too. But should remember it must be the best flavor, healthiest of material that oneself start to make, it can only retreat and look for second solution to buy the ready-made product.