Recipe: Authentic Sichuan mouth mouth chicken

Home Cooking Recipe: Authentic Sichuan mouth mouth chicken

Notes:

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!

Ingredients:

Steps:

  1. Home Cooking Recipe: The chicken is washed with cold water and the whole pot is placed, and ginger and cooking wine are added.

    The chicken is washed with cold water and the whole pot is placed, and ginger and cooking wine are added.

  2. Home Cooking Recipe: The fire does not cover, after boiling. Turn off the fire. Take out the chicken and wash it.

    The fire does not cover, after boiling. Turn off the fire. Take out the chicken and wash it.

  3. Home Cooking Recipe: 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

    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

  4. Home Cooking Recipe: After the meat is good, put it in a cool white with ice. Make the chicken smoother

    After the meat is good, put it in a cool white with ice. Make the chicken smoother

  5. Home Cooking Recipe: 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

    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

  6. Home Cooking Recipe: 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

    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

Tips:

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


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