Shancheng Bangbang Chicken
By YasmineKoch
The sauce made from many seasonings is poured on the shredded chicken to make the shredded chicken particularly delicious and tender, with a strong sweet and spicy flavor.
Recipe Recommendations
- sanhuang chicken appropriate amount
- cooked sesame appropriate amount
- green onion appropriate amount
- green pepper appropriate amount
- chili powder appropriate amount
- pepper powder appropriate amount
- white sugar appropriate amount
- red oil appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
Steps for Shancheng Bangbang Chicken
1
Remove the internal organs of the Sanhuang chicken, wash it, and cook it in a boiling water pot for 15 minutes.
2
Add half a scoop of cold water. When the water boils again, turn the chicken over and cook for another 10 minutes, and then add half a scoop of cold water.
3
After the water boils, turn over, stab the chicken with small bamboo thorns, and pick up when no blood beads emerge.
4
Soak in frozen water for 1 hour, remove and dry.
5
Brush the chicken skin with a layer of sesame oil.
6
Then chop the neck, wings, chest, and back in different parts, and gently beat them with a rolling pin to make them soft.
7
Tear it into meat strips as thick as chopsticks.
8
Put chicken head, chicken body and chicken feet on a plate.
9
Red oil, pepper powder, chili powder, sesame oil, soy sauce, white sugar, chopped green onion, cooked sesame seeds, salt and mix well into juice.
10
Pour the sauce on the plate, garnish with green pepper and serve.