Bangbang chicken shredded
By EfrenHoeger
Bangbang chicken is a famous Sichuan dish, saying that this dish is not eaten, nor seen, but did not try how to learn new dishes! So I searched a lot of information, plus my own taste, and made such a stick chicken. After beating the chicken and tearing it into thin strips, it sucked enough juice. It had spicy flavor, sesame sauce flavor, pepper powder hemp flavor, soy sauce fresh fragrance, and cucumber crispness, so people couldn't help eating more rice!
Recipe Recommendations
- chicken breast 200g
- dried chili 20g
- sesame appropriate amount
- Jiang 50g
- cooking wine appropriate amount
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sesame paste appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
Steps for Bangbang chicken shredded
1
Wash the chicken breast.
2
Put water in the pan, add ginger slices, pepper grains, and cooking wine, bring to a boil over high heat, turn to low heat and cook for ten minutes, and let in the pan to cool.
3
Place the cooled chicken on the chopping board and hammer it a few times with a rolling pin until the muscle fibers are loose.
4
Tear the hammered chicken into small strips with your hands.
5
Shred the cucumber.
6
Put the oil in the pan, add the pepper section, and fry the red oil over low heat.
7
Strain the red oil into a bowl.
8
Put the dried peppers into the pan and heat over low heat until fragrant.
9
Break it into paprika powder in the cooking machine.
10
Stir fry sesame seeds until done and set aside.
11
Add chili powder to red oil and stir well.
12
Pour in a little soy sauce, salt, pepper powder, sesame paste, sugar, and vinegar, and stir well.
13
Add fried sesame seeds and stir to form seasoning juice.
14
Spread the shredded cucumber on the bottom of the bowl.
15
Sprinkle with shredded chicken.
16
Drizzle with dressing sauce.
17
Stir well when ready to eat.Bangbang chicken shredded Make Tips
1: Because there was no stick, I used a rolling pin to hammer it. I didn't have any experience the first time, so I seemed to hammer it a few more times. Next time, it might be better to do it with a slightly lighter force and a shorter time. 2: The red oil is stir-fried by yourself. It may be better to stir-fry the red oil with pepper. If you find it troublesome, supermarkets also have ready-made red oil or chili oil for sale, but it is safer and healthier to make it yourself. 3: Heat the peppers in the pan to give them fragrance, and then break them with the cooking machine. This way, the chili powder is more fragrant. Of course, you can also buy chili powder directly instead.