Ingredients: 3 chicken legs (about 5/4 kg, about 800g), 1/2 young rice noodles (about 20g), 2 shallots and 2 slices of ginger.

Seasoning: 2 tbsps of white sesame, cucumber 1 root, red pepper 1 root, 3 tbsps of soy sauce, 3 tbsps of cooking wine 1 root, 3 tbsps of oyster sauce, sugar 1 root, a little pepper and 3 cups of water.

manufacturing method

1. Thaw chicken legs, wash and drain, add seasoning and mix well, marinate for 20 minutes, then steam for about 25 minutes, take out and cool, and take out the meat and tear it into filaments by hand. 2. Cut the onion into four corners, drench it thoroughly with boiling water, add the pickled onion material, mix well, marinate for 1 hour, and take out the shredded onion.

3. Stir-fry sesame seeds in a white wok and mix the juice for later use.

4. Open the cucumber and shred the red pepper.

5. Mix shredded vegetables and shredded chicken in an enlarged bowl, add the mixed juice and stir well.

6. Fry the rice noodles on the plate, put the shredded chicken on the plate and sprinkle with sesame seeds.

Production skill

1. Chai chicken is more elastic. If you only use half of it, you should choose the side with the sternum to avoid the chicken breast from shrinking when heated and the taste is dry. 2. People who like to eat chicken skin can freeze the chicken before tearing it in order to avoid being greasy. To tear off the chicken skin, just let the chicken cool. You should be talking about young rice noodles. If you want more methods, you can find them on Baidu Encyclopedia.