How to cook water chicken

Mouth-watering chicken is a traditional Sichuan dish. The most famous thing about this dish is that its smell will make people drool. However, if you want to make delicious mouth-watering chicken, you need to master certain skills. In the process of making mouth-watering chicken, blanch the chicken first, which can effectively remove the fishy smell in the chicken. This will make the chicken taste more delicious and the chicken more tender. The following is an introduction to the method of making mouth-watering chicken.

Method 1

Main ingredients: 1 small three-yellow chicken (300g)

Ingredients: 1 scallion, 3 slices of ginger, 1 bag of spicy sauce, a pinch of salt, 15 peppercorns, 2 tablespoons of vegetable oil

practice:

1. Wash the chicken, chop it into small pieces, add ginger slices and scallions, add a little salt and marinate for a while;

2. Take a clean bowl and put the spicy sauce in it.

3. Heat another pot, add two tablespoons of vegetable oil, heat the oil until 70% hot, add peppercorns, onion and ginger and stir-fry until fragrant.

4. Use a strainer to filter out the peppercorns, onions and ginger. Pour the hot oil into the bowl containing the spicy sauce and mix evenly.

5. Boil water in a pot. When the water boils, pour the chicken, ginger and scallions into the pot and blanch to remove the blood.

6. When the chicken is cooked through, turn off the heat immediately. Keep the chicken soaked in water for about 10 minutes, then take it out, wash off the foam with clean water, soak it in cold water for 5 minutes, place it on a plate, pour the red oil in step 4 on the chicken, and sprinkle with a little chopped green onion and crushed peanuts.

Method 2

Main ingredients: Three yellow chicken

Seasoning: salt, soy sauce, vinegar, onion, ginger, garlic, cooking wine, chili powder, sugar, coriander

practice:

1. Wash the chicken and cut it into pieces. Before the water boils, add the onion, ginger and cooking wine to the pot. After the water boils, add the chicken and cook for 10 minutes. Don't cook it for too long so that the chicken is more tender. Put the cooked chicken immediately into cold water, preferably ice water. This way the leather is delicate, smooth and crispy and not easy to fall apart.

2. Wash and chop the onion, ginger and garlic. Take a wok and pour in oil. When it is 60% hot, add chopped onion, ginger and garlic, stir-fry until fragrant. Turn off the heat and pour in chili powder. The oil that drains out after sedimentation is the red oil. (Note: If you don’t have a strainer, remove the onion, ginger and garlic before adding the oil to the chili powder.)

Remove chicken from ice water, drain, cut into small pieces and place on a plate.

3. Mix soy sauce, salt, sugar, vinegar and two spoons of red oil, stir well and pour over the chicken. According to your own taste, you can add some

Coriander, chives, sesame seeds. If not, you can leave it out.