Since I am in Shenzhen all the year round, I can't eat authentic Sichuan mouth water chicken. In a rage, decide to do it at home!
The chicken is washed with cold water and the whole pot is placed, and ginger and cooking wine are added.
The fire does not cover, after boiling. Turn off the fire. Take out the chicken and wash it.
Cold water is again placed in the pot, put into the star anise, peppercorns, ginger, shallots, cooking wine. Cook for about 5 minutes. Turn off the heat and soak for 40 minutes. Do not put salt throughout! Soaking is to make the chicken more moist and tender
After the meat is good, put it in a cool white with ice. Make the chicken smoother
Start to adjust the juice: soy sauce, a little vinegar, a little pepper powder (pepper oil), white sugar. Chopped garlic, ginger, chopped shallots. Tune in the chicken
Finally, pour Sichuan red oil. Sprinkle with celery, if there is peanuts, fry and chop it up and put it better. Red oil is the key to the taste of the whole saliva chicken, and the tenderness of the meat is the soul. But the process of making red oil is too much trouble. I am writing a tutorial alone. Everyone likes to pay attention to my Weibo: VIVI_ is not too lazy to do
The finished chicken soup doesn't have to be dumped! Put in the bean sprouts, preserved eggs can be made into a soup pea sprouts