What makes people salivate - Chongqing drool chicken

1. Three yellow chickens, ginger, scallions, garlic, Sichuan peppercorns, oil seeds, bullet heads, chili lanterns, chili peppers, salt cooking wine, fermented black beans, soy sauce, sesame oil, rice vinegar, white sugar, three Nai star anise, fragrant leaves

2. Rinse the chicken thoroughly with water after slaughter

3. Put ginger, scallions, and cooking wine into the pot and cook over medium heat

4. Bring to a boil over medium heat for five minutes, then turn off the heat and cover the pot to soak for about 40 minutes. (The reason for doing this is that after boiling over medium heat for five minutes, the chicken meat is basically dead. Soaking allows the chicken meat to absorb the necessary heat and moisture, achieving the goal of making the chicken meat not too old or tender to eat.)

5. After soaking the chicken, remove it and place it in cool boiled water to keep the chicken skin tender, tight, and smooth.

6. Add a small amount of oil to the pot, and when the oil temperature reaches 30%, stir fry the spices such as chili, naphthalene, and star anise in the pot

7. Stir fry until dry, then remove and let cool

8. Chop it into powder or use a blender to grind it into powder, but we are used to chopping it into chunks, which makes the chili oil more fragrant

9. Put chopped chili powder into a heat-resistant bowl and add an appropriate amount of fermented black beans

10. Heat the oil in the pot until it turns green smoke, then turn off the heat. When it cools down to 80% hot, pour the oil into the chili powder and soak it

11. This preliminary chili oil is considered ready. (Here, I used two types of dried chili peppers. If only bullet shaped chili peppers were used, the resulting chili oil would be very spicy. Adding some lantern peppers would neutralize the spiciness and make it very fragrant.)

12. Mash ginger and garlic into a paste using a pestle

13. Cut scallions into chopped scallions

14. Put ginger and garlic paste in a bowl, add vinegar, soy sauce, sugar, and other seasonings, and stir well

15. Use a sieve to filter out the residue of garlic and ginger

16. Mix the red oil from the noodles with the prepared sauce, and finally sprinkle sesame seeds on top to make the seasoning for this mouth watering chicken. (If there are peanuts, you can add some peanuts to make it more fragrant)

17. Cut the chicken into pieces of appropriate size and place them in a bowl

18. Drizzle the pre mixed chili oil and sprinkle with chopped green onions, and this famous dish of drooling chicken is now complete