Today I will share with you how to make a traditional dish called shredded chicken. Shredded chicken is a Sichuan-style cold dish. Sanhuang chicken is generally used as the raw material. Among them, the golden skin is one of the selling points of the shredded chicken. The golden chicken skin is crystal clear and exudes a sweet aroma. The meat is delicate, with moderate fat, juicy and juicy. It is neither greasy nor hard when chewed, and has a rich and fresh aroma all the way to the bone marrow. Compared with ordinary chicken delicacies, shredded chicken is drier and milder in nature. It is a very good dish to go with rice, and it is also a delicious dish to go with wine.

Shredded Chicken

1. First, we prepare four fresh chicken legs, wash them in clean water and set aside. You can also use fresh chicken breasts instead. Be sure not to use frozen ones. No, cut the green onions into water chestnut slices and cut the ginger into slices.

2. Boil water in a pot, put the washed chicken legs in cold water, add 10 grams of cooking wine to remove the fishy smell, boil the water and cook for a while to fully cook out the blood and impurities in the chicken legs. , then clean up the foam in the pot, add chopped green onion and ginger, sprinkle in a few peppercorns, one star anise, a small handful of dried chili peppers, add 5 grams of salt, stir evenly, and cook on low heat for 15 minutes.

3. While the chicken legs are cooking, we prepare the auxiliary ingredients. Cut half of the onion into slices, cut the white part of the green onion into slices, break up a few garlic grains and cut into minced garlic, and cut one piece of ginger into pieces. Minced ginger and set aside.

After 4.15 minutes, the chicken legs will be cooked. You can pierce them lightly with chopsticks. Take the chicken legs out of the pot and let them cool. Then tear the cooled chicken legs into small pieces and place them on a plate for later use. .

5. Put more oil in the pot. After the oil is hot, add the sliced ??green onions and stir-fry slowly over low heat to bring out their fragrance. Stir-fry until the onions become soft and the green onions are chopped. Take it out when it turns golden brown. The purpose of this step is to extract the scallion oil to make the dish more fragrant.

6. Pour the fried scallion oil directly on the minced ginger and garlic to stimulate the aroma. Add 2 grams of salt and 10 grams of light soy sauce and stir evenly. Finally, pour the prepared scallion oil juice evenly. Serve right on top of chicken nuggets.