Today we share a traditional dish hand-torn chicken practice, hand-torn chicken belongs to the Sichuan-style cold dishes, generally use the three yellow chicken as raw materials, which, the outer skin of the golden chicken can be described as one of the selling point of hand-torn chicken, in the golden chicken skin, crystal and emit a sweet aroma, the meat is delicate, moderate grease, fresh juice, chewing is neither greasy nor faggot hard, and with a strong fresh flavor, until the bone marrow. Compared with normal chicken cuisine, hand-torn chicken is drier and milder in nature, which makes it a very good rice dish and a delicious wine dish.

Hand torn chicken

1. First we prepare fresh chicken thighs four, washed in water spare, you can also use fresh chicken breast instead, must not use the frozen taste bad, a section of white onion cut into horseshoe slices, a piece of ginger cut into slices.

2. Boil water in the pot, put the washed chicken thighs in cold water into the pot, add 10 grams of cooking wine to fishy, after the water boils and then cook for a while, fully cooked chicken thighs in the blood and impurities, and then beat the pot clean of floating foam, put the cut onion and ginger, sprinkle a few peppercorns, a grain of star anise, a small handful of dry chili pepper, add 5 grams of salt, stir well, open a small fire and cook for 15 minutes.

3. While cooking chicken thighs of time, we prepare the accessories, onion half cut into slices, white onion a section also cut into slices, garlic a few patted scattered cut into garlic, ginger a cut into ginger minced spare.

4. 15 minutes after the chicken thighs have been cooked, can use chopsticks gently piercing, the chicken thighs from the pot out of the cooling, and then cooled chicken thighs into small pieces of meat torn into a plate on the standby.

5. Put some more oil in the pot, and when the oil is hot, pour in the chopped green onion slices and slowly stir-fry them over low heat to bring out their flavor. Stir-fry the onions until they are soft and the green onions are golden brown, and then fish them out, as the purpose of this step is to extract the green onion oil to make the dish more flavorful.

6. Stir-fried onion oil, poured directly on the ginger and garlic minced to stir out the flavor, add 2 grams of salt, 10 grams of soy sauce and mix well, and finally adjusted the onion oil sauce, evenly poured on the chicken pieces can be served.