📝 I. Ingredient List
Here are the main ingredients needed to make Saliva Chicken.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Sanhuang Chicken / Black-Skinned Native Chicken | 1 (approx. 1000g) | 🐔 Choose tender chickens like Sanhuang or native rooster for better texture. |
| Poaching Aux. | Water | Enough to cover | 💧 Must fully submerge the chicken |
| Ginger | 20g (approx. 4-5 slices) | Peeled and sliced, for removing gaminess and adding aroma | |
| Green Onions (Scallions) | 2 stalks | Tied into a knot or cut into sections | |
| Cooking Wine (Huangjiu) | 30 ml | 🍶 For removing gaminess | |
| Sichuan Peppercorns | 2g | Optional, adds layers of aroma | |
| Cooling | Ice Water or Cool Boiled Water | 1 large basin | ❄️ For cooling the cooked chicken, contracts the skin for a tender, smooth texture |
👨🍳 II. Instructions
Making Saliva Chicken emphasizes heat control and cooling. Here are the core steps.
- Prepare the Chicken:
- •Clean the chicken thoroughly, remove internal organs and any remaining feathers. Rinse and drain.
- •You can choose to remove the chicken feet and wingtips.
- Blanching & Poaching:
- •Place the chicken in a pot of cold water. Add ginger slices, scallion knot, and cooking wine. Bring to a boil over high heat, then skim off any foam.
- •Remove and rinse with clean water.
- •Add fresh water to the pot and heat until around 70°C. Add the chicken, scallion sections, ginger slices, Sichuan peppercorns, cooking wine, and salt. Poach until just cooked through (a chopstick inserted into the thickest part of the thigh should yield no blood). Remove from heat.
- •Alternative method: After the water boils, add the chicken. Bring back to a boil over high heat, then reduce to low and simmer for about 8 minutes. Turn off the heat and let it sit, covered, for 5 minutes.
- Ice Bath Cooling (Key Step):
- •Prepare a basin of ice water or cool boiled water (ice cubes can be added).
- •Quickly remove the cooked chicken and immediately immerse it in the ice water to cool it down completely. Soaking time must be sufficient to ensure the skin tightens and the meat becomes tender and smooth.
- •Remove and drain. The surface can be brushed with a layer of sesame oil to prevent drying.
- Chopping & Plating:
- •Chop the completely cooled chicken into strips or chunks.
- •Neatly arrange the pieces on a serving plate.
🌶️ III. Seasoning Ratio & Nutrition Info
The essence of Saliva Chicken’s flavor lies in its rich seasonings. This formula is based on a ~1000g chicken, measured precisely in grams.
Precise Seasoning Ratios (For Reference)
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Dark Soy Sauce | 10g | Or high-quality light soy sauce for umami |
| Ginger-Garlic Juice/Paste | 30g | 🧄 Ginger and garlic crushed for juice or minced finely |
| Sesame Paste | 10g | Dilute with sesame oil first |
| Chili Oil | 50g | 🌶️ Adjust amount according to spice preference |
| Sichuan Peppercorn Oil | 10g | Provides the numbing sensation (má) |
| Sugar | 10g | Enhances freshness, balances flavors |
| Vinegar | 10g | Adds a tangy flavor |
| MSG | 25g | Enhances umami; adjust or omit to taste |
| Sesame Oil | 30g | Adds fragrance |
| Toasted White Sesame Seeds | 20g | For garnish and aroma |
| Crushed Roasted Peanuts | 25g | 🥜 Crushed fried peanuts |
| Chopped Green Onions | 10g | For garnish and aroma |
💡 Chef’s Tips (TIPS)
- Choosing the Chicken is Key: Select breeds with thin skin and tender meat like Sanhuang chicken, young chickens, or native roosters for the best texture.
- Heat Control is the Soul: Avoid overcooking the chicken; just cooked through is ideal. Using residual heat to finish cooking helps maintain the chicken’s tenderness and juiciness. The broth for poaching the chicken is particular and needs to be just right to maximize the preservation of the chicken’s soluble protein and enhance its deliciousness.
- The Ice Bath is the Secret: Plunging the cooked chicken immediately into ice water (known as “passing through the cold river”) is the crucial step for achieving crispy, springy skin and firm texture. Do not skip it. Soaking the cooked chicken in ice water makes the skin crispy and springy, and the meat cool and refreshing.
- The Sauce is the Essence: The flavor profile of Saliva Chicken is rich. Adjust the ratios of numbing, spicy, sweet, and sour according to personal preference. Mix the sesame paste with sesame oil first before combining with other seasonings for easier blending. The preparation of the sauce is crucial for Saliva Chicken.
- Pair with Vegetables: You can line the plate with blanched bean sprouts or shredded cucumber for a荤素 (meat-vegetable) combination, which cuts grease and adds texture.
