口水雞 -英文食譜

四川口水雞
Sichuan saliva chicken

原料：
Material:

三黃雞、料酒、辣椒粉、蔥、大蒜、姜、醬油、鹽、糖、醋
Three Yellow Chicken, soup, chili powder, onion, garlic, ginger, soy sauce, salt, sugar, vinegar

做法：
Practices:

1、雞洗淨，斬成塊。在水即將燒開前，把蔥姜料酒都加到鍋裡。水開後放入雞煮10分鐘。煮的時間不要太長，這樣雞肉比較嫩。
1, the chicken washed Zhancheng block. In the water to be boiled before they are added to Congjiang soup pot. Add the chicken water is boiled for 10 minutes. Cooking time not too long, this relatively tender chicken.

2、煮好的雞要立刻放到涼水裡，最好是冰水裡激一下。這樣皮質細膩緊滑，脆脆的不容易散爛。
2, cooked chicken should be immediately put in cold water, preferably in ice water to shock. This delicate tight Waterloo cortex, the Cuicui Black powder is not easy.

3、蔥姜蒜洗淨，切碎。起鍋，倒入油，待6成熱時，放入蔥姜蒜碎，爆炒出香味，關火，衝入辣椒粉中，沉澱後瀝出的油就是紅油了。（備註：如果沒有過濾網，將蔥姜蒜撈出後，再將油衝入辣椒粉中。）
3, Chuangjiangsuan washed shredding. Cook, add oil until 6 heat, Add Chuangjiangsuan broken, stir the smell, Guan fire into the chilli powder, sedimentation after leached out of the oil is oil. (Note: If there is no filter will remove Chuangjiangsuan, then oil into chili powder.)

4、將雞肉從冰水中取出瀝乾 ...切成小块，放入盘中。
4, chicken will be removed from the ice water cut into small brown ... Add session.

5、将酱油，盐，糖，醋混合两勺红油，搅拌均匀后，淋在鸡肉上面。根据你自己的口味，可以配一些香菜，香葱，芝麻。如果没有，不加也行！
5, soy sauce, salt, sugar, vinegar mixed Liangbiao oil, stirring uniform, leaching in the chicken above. According to your own taste, with some parsley, chives and sesame. If not, also will not!

製作紅油的方法：

蔥姜蒜洗淨，切碎。起鍋，倒入油，待6成熱時，放入蔥姜蒜碎，爆炒出香味，關火，衝入辣椒粉中，沉澱候瀝出的油就是紅油了。（備註：如果沒有過濾網，將蔥姜蒜撈出後，再將油衝入辣椒粉中。）

2008-04-20 08:45:57 補充：
Oil production method:

Chuangjiangsuan washed shredding. Cook, add oil until 6 heat, Add Chuangjiangsuan broken, stir the smell, Guan fire into the chili powder,

2008-04-20 08:46:01 補充：
precipitation ranging leached out of the oil is oil. (Note: If there is no filter will remove Chuangjiangsuan, then oil into chili powder.)

2008-04-20 08:46:16 補充：
Chicken will be removed from the ice Drain, cut into small pieces Add session.



Will be soy sauce, salt, sugar, vinegar mixed Liangbiao oil, stirring uniform, leaching in the chicken above. According to your own taste, with some parsley, chives and sesame. If not, will not also.

在大陸網找到一份食譜, 譯給你參考
口水鸡 （Chicken in Sichuan Chilli Sauce）
原料：三黄鸡、料酒、辣椒粉、葱、大蒜、姜、酱油、盐、糖、醋
Ingredients
one young chicken (better choose the Chinese breed of Sanhuang chicken, i.e., with yellow feet, peck and skin); Chinese cooking wine (usually Shaoxing wine), chilli powder, green onion, ginger, soy sauce, sugar, vinegar
做法： Steps
1） 鸡洗净，斩成块。在水即将烧开前，把葱姜料酒都加到锅里。水开后放入鸡煮10分钟。煮的时间不要太长，这样鸡肉比较嫩。
Clean the chicken and chop it into pieces. Bring a pot of water to boil and put in ginger, green onion and cooking wine before it reaches the boiling piont. Put in the chicken to cook for 10 minutes. Do not overcook or the meat loses tenderness.
2）煮好的鸡要立刻放到凉水里，最好是冰水里激一下。这样皮质细腻紧滑，脆脆的不容易散烂。
Remove the chicken from hot water and cool it immediately in icy water to attain highest degree of tenderness and keep the chicken pieces intact when cooking.
3）葱姜蒜洗净，切碎。起锅，倒入油，待6成热时，放入葱姜蒜碎，爆炒出香味，关火，冲入辣椒粉中，沉淀后沥出的油就是红油了
Cut up fresh green onion and ginger. Stir-fry them in hot oil until the aroma comes out. Pour the hot oil into a bowl of chilli powder, to form a bowl of chilli oil after the solid sinks to the bottom. Drain the solid from the chillie oil.
4）将鸡肉从冰水中取出沥干，切成小块，放入盘中。
Remove the chicken pieces from the cold water. Dry well and put them tidily on a clean plate.
5）将酱油，盐，糖，醋混合两勺红油，搅拌均匀后，淋在鸡肉上。根据你自己的口味，可以配一些香菜，香葱，芝麻。如果没有，不加也行！
Mix red chilli oil with soy sauce, salt, sugar and vinegar, and pour over the chicken. Ready to serve. You may also add your choice of other ingredients such as coriander, green onion and sesame seeds.