Saliva chicken is a traditional Sichuan cuisine, which belongs to the cold dish of Sichuan cuisine. It is rich in seasonings, spicy, sour, fresh, tender and refreshing. Best for summer


Two chicken legs
5 grams of sugar
Moderate amount of soy sauce
10 Chinese prickly ash
One green onion
Three slices of ginger
50 ml chili oil
Three cloves of garlic
15 ml vinegar
20 ml steamed fish soy sauce
5 ml old style
30g peanut (fried)


Step 1
Prepare the materials, thaw and wash the chilled chicken legs, peel and crush the peanuts.

Step 2
Put proper amount of water into the soup pot, add pepper, ginger and scallion to boil.

Step 3
Put the washed chicken legs in boiling water and cook over medium heat for 16 minutes. Turn off the heat. Stew the chicken legs in the pan for 5 minutes.

Step 4
When cooking chicken legs, prepare a basin of cold water and 300g ice. After the chicken leg is stewed, immediately put it into ice water and soak it in ice water for a while. This step of cold water can make chicken skin smooth and elastic.

Step 5
3 tbsp capsicum oil, the size of the spoon is as shown in the picture, about 15ml without tbsp, a total of 50ml. Mince the garlic and add it to the chili oil.

Step 6
When cooking chicken leg, you can prepare seasoning juice. Add 1 tbsp vinegar, 1 tbsp steamed fish soy sauce, half tbsp soy sauce, proper amount of soy sauce and 5g sugar into the chili oil, and stir well. The sauce is ready.

Step 7
After the drumsticks are frozen, take them out and cut them into about 1cm sections with a sharp knife. You must cut them with a sharp knife. If you don't use force, you will cut them with a lot of broken bones. It needs more practice, and I'm not good at chopping. Cut the plate and pour the sauce evenly.

Step 8
Sprinkle peanuts and scallions evenly to make it.