Grandma's 40-Year Saliva Chicken Technique - Adding 'It' Makes it Better Than Restaurant Food
Chicken is a commonly eaten food in our lives, rich in protein, with tender and soft meat, both children and the elderly can well absorb it, and nutritious and delicious chicken has many ways of making, and I most like my grandma's saliva chicken. The chicken made by my grandma is tender, delicious and tasty, and even better than restaurant-made ones. When asked my grandma about the skills of making saliva chicken, she said she added 'it'. My grandma has been making saliva chicken for 40 years, adding 'it' made the chicken even better than restaurant-made ones. When making saliva chicken, my grandma adds some wine, which makes the chicken more tender, delicious and removes the fishy smell. Let's learn the specific practice of saliva chicken with together!
Saliva Chicken
By 2016
Ingredients:
One chicken leg, appropriate amount of green and red bell pepper diced, appropriate amount of Glory Wine Vinegar, appropriate amount of soy sauce, one star anise, two or three slices of ginger, appropriate amount of wine, appropriate amount of white sesame, appropriate amount of coriander, a segment of white onion, appropriate amount of garlic minced, one spoonful of white sugar, appropriate amount of salt, appropriate amount of oil, appropriate amount of fragrant oil
Cooking steps:
1. Cold water boils, add star anise, onion, ginger and wine
2. After boiling for half an hour, take it out and tear it into small pieces
3. Prepare the auxiliary ingredients
4. Put the seasoning into it
5. Heat oil to fry chili segments, slightly changed color, turn off the fire
6. Pour it into the dipping sauce
7. Pour the dipping sauce on the chicken and mix it well
8. Plate it
Cooking tips:
Chicken purchasing tips: 1. Fresh chicken, full eyeballs, skin has a glossy appearance, muscle cut surface also has a glossy appearance, and has the normal smell of fresh chicken. The surface of the meat is slightly dry, not sticky to the hand, press the meat after the depression can immediately recover; inferior chicken, eyeballs shrink and are concave, the color of the skin and meat cut surface have no gloss, the internal and external odor can smell uncomfortable or even stinky, the surface is sticky, pressing the meat after the depression recovers slowly or cannot recover completely, inferior frozen chicken, after thawing, is similar to fresh chicken, full eyeballs, skin and meat cut surface have a gloss, the surface is not sticky, has a normal smell, but press after the recovery is slow, cannot recover completely; inferior frozen chicken, after thawing, the eyeballs are dry, the surface and meat cut surface have no gloss, the head and neck are dark brown, the surface is sticky, pressing the meat after the depression not only cannot recover, but also easily tear the chicken, inferior frozen chicken's surface and internal odor has an uncomfortable smell.
Do you like to eat saliva chicken?
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