The quick way to tear the chicken by hand is to tear the chicken into an appropriate size along the grain, not too thin or too thick.

Hand-shredded chicken is a famous local dish in China, a traditional Hakka food. The golden skin can be described as one of the selling points of hand-torn chicken. On the golden skin, it is crystal clear and fragrant, with delicate meat, moderate oil, delicious juice, neither greasy nor hard to chew, and has a strong fresh flavor until the bone marrow. Compared with ordinary chicken food, hand-torn chicken is drier and milder, which is suitable for different people.

Hand-torn chicken is a very popular dish, especially in southern China, and it is often used as a delicious dish at banquets or family tables. There are some controversies about the origin of hand-torn chicken, and there are different opinions and legends, but most people think that its origin can be traced back to Sichuan Province in the south of China.

popular dishes

Sichuan's food history can be traced back to ancient times. At that time, Sichuan was an important transportation and business center, with many businessmen and travelers from other regions. These people have brought their own food culture and influenced the local food development. It is said that hand-torn chicken appeared in Chengdu, Sichuan. It originated from a restaurant in Chengdu and was welcomed by everyone because of its delicious taste.

Because of the humid climate in Sichuan, it is generally believed that eating spicy food will help sweat. Therefore, Sichuan cuisine is usually spicy, and hand-torn chicken is no exception. Nowadays, hand-torn chicken has become a national-renowned delicacy, and its practices are becoming more and more diversified, which can be improved and innovated according to different tastes and needs. Whether in family gatherings or restaurant banquets, hand-torn chicken is a popular dish.