Category: Food/Cooking

Analysis:

Shredded Chicken

Shredded Chicken [Picture]

·Ingredients: Ingredients:

Half a small chicken, 2 green onions, and 2 slices of ginger.

Seasoning:

1. 3 tablespoons soy sauce;

2. 1 tablespoon cooking wine, 3 tablespoons oyster sauce, 1 tablespoon sugar, pepper A little, 3 cups of water.

·Operation: 1. Wash the chicken, wipe dry, apply seasoning (1), fry in hot oil until colored and remove;

2. Use for another time Sauté the onions and ginger in 2 tablespoons of oil, remove when browned, add seasonings (2) and bring to a boil, add the chicken, reduce to low heat and simmer for 20 minutes, take out and let cool;

3. Use your hands Tear off the meat, remove the skin and bones, tear it into strips, place it on a plate, and pour a little of the remaining soup into it before serving.

Important Tips:

1. The chicken breast is more elastic. If you only use half of it, choose the side with the breast bone to avoid the chicken breast shrinking when it is heated and the taste will be dry.

2. Those who like to eat chicken skin can freeze the chicken before tearing it to avoid greasiness. To remove the chicken skin, just let the chicken cool.

·Nutritional value: Chicken - Chicken has the functions of warming and replenishing qi, replenishing essence and marrow, and tonifying deficiency and improving intelligence. "Shen Nong's Materia Medica" says that eating chicken regularly can help the mind; most doctors of later generations believe... All chicken recipes

·Cuisine: Sichuan cuisine - Sichuan cuisine is also a cuisine with a long history, and its birthplace is The ancient Ba and Shu kingdoms. According to "Huayang Guozhi", Ba's country "natively grows five... All Sichuan dishes

Spicy Shredded Chicken

The name of the dish is Spicy Shredded Chicken

All cuisines

Featured Hakka cuisine

Ingredients

Light chicken (1 chicken, 900g), white sugar (15g), refined salt (15g), Flavor powder (4), sesame paste (40g), mustard sauce (75g), lard (75g), dried onions (75g)

Production process

1. Wash the bare chicken, remove the internal organs, put it in a basin and steam it in a cage. Take it out and cut off the head, feet, wings and chicken pieces. Take the original juice in a bowl. 2. Smash the onions and mix with sugar, refined salt, Add the seasoning powder and sesame paste to the original sauce and mix well. 3. Cut the chicken bones into pieces and put them on a plate. Add the original juice and mix well. Then mix well with the mustard sauce (the mustard sauce cannot be added first because it must be added first. It tastes less spicy when exposed to sugar), and the chicken head, feet and wings are made into a chicken shape.

Spicy Shredded Chicken

Ingredients: Cooked Chicken

Seasonings: chili, pepper, sesame, salt, sugar, chicken essence, cooking oil

Preparation method:

1. Tear the chicken into thin shreds;

2. Heat the pan and pour the oil. When the oil is hot, add the peppercorns, chili peppers and chicken shreds and stir-fry.

Features: Spicy and delicious.

Tips: Chicken can warm the stomach, strengthen the spleen, nourish blood and promote lactation

Fragrant sesame shredded chicken

Name of dish: Fragrant sesame shredded chicken

Ingredients: Pickled onions: 2 tsp sugar, 2 tbsp vinegar, 1/4 tsp salt. Sauce: 2 tbsp sesame paste, 1 each of chili oil, sugar, sesame oil, light soy sauce, vinegar and cold boiling water. 1/2 teaspoon each of salt and minced garlic. Seasoning: 1 teaspoon each of salt and ginger juice.

Method: 1. Thaw the chicken legs, wash and drain, and mix with seasonings. Mix well and marinate for 20 minutes, then steam for about 25 minutes. Remove and cool, then tear the meat into thin strips. 2. Cut the four corners of the onion, pour boiling water over it, add the pickled onion ingredients, mix well, marinate for 1 hour, and take out. Cut into shreds. 3. Saute the sesame seeds in a white wok until fragrant, mix with the sauce and set aside.

4. Cut the sides of cucumber, remove flesh and shred, remove seeds and shred red pepper. 5. Put the shredded vegetables and shredded chicken into a large bowl, add the mixed juice and mix well. 6. Pan-fried rice noodles until crispy and serve on a plate, top with shredded chicken and sprinkle with sesame seeds. Serve.

Note: Mix 1 tablespoon of foreign vinegar and 1 tablespoon of water. Its sour taste is equivalent to that of ordinary white rice vinegar