Spicy chicken silk

In the spring night of 1995, when Mr. Zhao Lilong and Zhao Hanlin performed a small piece, " So packaged" , it ended unexpectedly with a signature "Spicy Chicken Thing" which you would have heard of even if you hadn't eaten. It's soft, it's hot, it's unique. “Spicy chicken silk” is the classic sauerkraut in the canteen, which tastes sour, spicy, fresh, fragrance, very good mouths, and special appetizers. It's a very simple course of cooking chicken and tearing it up into thin strips and pouring on the sauce. The cheap, largely fat-free, and high protein content of chicken chests have led to the constant presence of chicken chests in the diet menus of people who have lost weight in fitness。

Recipe Recommendations

chicken breast 1 block
ginger 1 block
cooking wine 15ML
Weijixian soy sauce 2 tablespoons
pepper oil half a spoonful
chili oil 1 scoop
rice vinegar
sugar half a spoonful
cooked white sesame seeds a little
salt 1g

hot spicy
mix
ten minutes
ordinary

Steps for Spicy chicken silk

Chicken chest wash-up。

The chicken gravy will be cooled into the pot and will be boiled for about 15 minutes with ginger chips and wine。

Cook it and make it cool。

The chest of the chicken is slashed with a knife and torn into thin chicken silks along the lines of the meat。

Put the torn chicken silk in the bowl。

In the bowl, the taste is very fresh, the rice vinegar, the sugar, the salt。

And three spoons of chicken breast soup。

We'll add pepper oil and pepper oil。

Put a little white sesame。

We're gonna mix the sauce and water it on the chicken silk。

A bit of cucumber swirl, just a bit of cucumber。