口水鸡，解救炎炎夏日里，那些惧怕油腻，却又嗜肉如命，偏爱重口味的我们。除了口水鸡，实在想不出更好的适合在夏天吃的肉菜了。被红油包裹的鸡肉，红艳鲜亮，冰爽Q弾，鲜美而不腻。夏日米饭杀手当之无愧！
难度：配菜(中级) 时间：30-60分钟
材料：
姜切片，小葱打结，取十多颗花椒备用
鸡肉洗净，汤锅接满清水至没过鸡肉，放入姜片、葱结和花椒，开大火烧开
小火把锅烧热，倒入花生，烘烤至皮衣爆裂，注意随时翻动，不要糊了
切葱段、蒜末，准备好花椒，花生放凉后去皮，切碎备用
锅内倒入油烧至5、6成，放入葱段、花椒和部分蒜末，炒香
滤出红油
红油中放入蒜末、生抽、醋、盐、味精、糖、香油、花椒粉和鸡汤，拌匀放凉
在鸡肉上撒上花生碎，把调好的红油淋到切好的鸡肉上，撒上香菜碎，开吃吧！
小贴士
1、注意鸡肉不要久煮，皮会烂，就不Q弾了，一定要用冰水来激。 2、红油更鲜亮的做法是先用一点温油湿润辣椒粉，再来用热油淋，我忘记了，这次没这么做。 3、做这个要选肉质嫩的鸡，我这个小土鸡只有半只，一斤重，煮加上闷也就15分钟，肉全熟了，皮还有点烂，请不要再问这么会儿煮不煮的熟了，这是凉拌菜不是炖鸡汤。如果是整只鸡就多煮一会儿吧。
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