Spicy hand-shredded chicken
A few years ago, hand-shredded dishes have become popular in Hunan cuisine. Tear dishes that others don't like to eat are torn by hand and then stewed back to the pot. Suddenly, they become unique. The representatives are hand-shredded cabbage and hand-shredded chicken.
Recipe Recommendations
- onion half a
- green pepper one
- red pepper one
- oil appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Spicy hand-shredded chicken
1
A hairy bill stewed chicken.
2
Tear it into strips of uniform thickness by hand.
3
Half an onion and one green and red pepper, cut all of them into shreds, and cut the dried peppers into small pieces.
4
Pour a small amount of oil into a frying pan and heat it to 80% heat. Add in Step 3 and stir-fry until fragrant, add half a teaspoon of salt, and stir-fry until slightly water comes out.
5
Then put the shredded chicken into the pan, add a tablespoon of chopped pepper sauce, a few drops of soy sauce, a few drops of Meiji umami sauce, a spoonful of abalone juice, and a small amount of water, stir fry well.
6
When the water is almost dry, add a small amount of chicken essence and pepper powder, stir-fry well, sprinkle with cooked sesame seeds when serving.