The process of making Leng Xiang chicken is as simple as this: step one, wash the whole chicken, put it in a pot, add appropriate amount of water (it is better not to touch the chicken), add appropriate amount of seasonings such as onion, ginger, pepper, aniseed and salt, and cook the chicken with slow fire (cooked, not boneless), take it out, let it cool, and chop it into small pieces for later use; Step 2: Chop one end of garlic into minced garlic, soak it in soy sauce (soy sauce has no garlic flavor), and add sesame oil, Chili oil, vegetarian rice, etc. (see personal taste). After soaking for 10 minute, pour into the chicken pieces and mix well.
A cold spicy chicken is ready, not oily or greasy, spicy and appetizing. Friends who like Sichuan food might as well try it to make sure you are full.