Spicy shredded chicken

By SidDietrich

Spicy shredded chicken
This angle is not good. I didn't get a good photo since the beer foam disappeared. This one is relatively clear at this angle, but it looks a bit like tofu.

Recipe Recommendations

  • chicken breast 2 tablets
  • cinnamon a
  • Jiang 2 tablets
  • onion a short
  • octagonal 2 capsules
  • cooking wine a little
  • minced garlic appropriate amount
  • dried chili large number
  • pepper large number
  • red spicy oil large number
  • soy sauce appropriate amount
  • sesame oil 2 drops
  • sugar small amount
  • salt appropriate amount
  • MSG a little
  • cooked sesame appropriate amount

Steps for Spicy shredded chicken

  • Make step 0
    1
    (1) Chicken processing: boil a pot of water, put the chicken into a blanch to remove the fishy smell, quickly remove, shower.
  • Make step 1
    2
    Readd cold water to the pan and add seasoning A at the same time. After the water boils, put the chicken into boiling water again, cover and cook for 5 minutes. Then turn off the heat and continue to simmer under the lid for 15 minutes. (The water must pass the chicken)
  • Make step 2
    3
    When the time is up, immediately remove the chicken and place it in cold water or ice water and chill for half an hour.
  • Make step 3
    4
    Remove, drain, cut into slices or tear into shredded pieces by hand, and set on a plate for later use.
  • Make step 4
    5
    (2) Seasoning B to make spicy juice: Put the dried peppers and pepper into a dry heat pan, stir-fry over low heat to create the fragrance, the pepper turns deep red, the color of the pepper turns dark, turn off the heat, and serve out. Use a knife or rolling pin to chop the fried peppers and pepper, and place them in a small bowl for later use. (I used shredded pepper directly)
  • Make step 5
    6
    Put a little oil in a wok, add a little spicy bean paste, minced ginger and some minced garlic, saute until fragrant, turn off the heat. Also put the stir-fried ingredients into a small bowl.
  • Make step 6
    7
    In another small bowl, add a little chicken soup, red oil, minced garlic, 2 drops of sesame oil, soy sauce, a small amount of sugar, salt and MSG.
  • Make step 7
    8
    Mix the contents of the above 3 small bowls, stir well, and taste the taste. The salty taste is moderate and spicy.
  • Make step 8
    9
    (3) Mixing: The last step: Pour the mixed spicy juice on the shredded silk, top with coriander and chives foam. (I didn't buy coriander and chives, so I didn't put them in)

    • Spicy shredded chicken Make Tips

    1) Do not cook the chicken for too long so it remains tender. Immediately after cooking, shock it in ice water. This makes the skin texture fine, smooth, and tight, keeping it crispy and preventing it from falling apart easily. 2) You can also thin a little sesame paste with water and mix it into the seasonings for a richer flavor; crushed peanuts are another option. 3) My husband doesn't like biting into ginger, so I always use ginger slices because they are easier to pick out.

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