When cooking cold shredded chicken, some people put water in the pot, and some people put cold water in the pot to teach you the correct way to make shredded chicken more tender. It is a very classic cold dish in Sichuan cuisine. Chicken is tender, smooth and refreshing, sour and spicy, delicious and stuffy. This dish is very suitable for the dinner table of New Year's Eve. Adding such a refreshing cold dish to a table of hot dishes, I believe my family will like it even more. Cold shredded chicken is easy to cook and there is no smoke. It can be cooked in cold or hot days. If you want to make chicken taste fresh and tender, you must master the method of boiling water or cold water. The following is to share with you the practice of cold shredded chicken, which is also very generous.

Cold shredded chicken: spare ingredients: 2 pieces of chicken breast, 3 cloves of garlic, 2 grains of millet, 2 pieces of shallots, 3 slices of ginger, coriander 1 slice, sugar 1 spoon, a little salt, a little soy sauce and a little aged vinegar;

Production process: step one, the chicken breast needs to be thawed in advance, washed with clear water, cut in the middle to make it easier to cook, cut ginger into pieces, cut onions into sections, and add water to the pot;

Step 2, add ginger slices and scallions into the water, add a little cooking wine, boil the water, add chicken breast, cook for 8 minutes, poke it with chopsticks, and then turn off the fire and stew for 3 minutes;

Step 3, fish out the chicken breast and soak it in ice water. In this process, prepare juice. Peel garlic and cut it into minced garlic. Wash shallots and cut them into chopped green onions. Cut the millet into Chili rings, and cut the coriander into powder.

Step 4, prepare a bowl with shredded cucumber, add a spoonful of sesame sauce, dilute and melt with a little boiling water, add salt, sugar, aged vinegar, soy sauce and Chili oil and mix well;

Step 5: Cut the chilled chicken into shreds, pour in the juice and sprinkle with chopped green onion, coriander, pepper and minced garlic. Stir well before eating and put it in the refrigerator for a while in hot weather.

Bian Xiao: People often lose their appetite in hot summer or dry winter. Why don't you make a cold shredded chicken to save everyone's stomach? Hot and sour shredded chicken is tender, smooth and refreshing, especially appetizing. Cold shredded chicken is made of chicken breast, which can be matched with shredded cucumber and shredded carrot according to personal preference to make the whole dish more refreshing and delicious. Cold shredded chicken is easy to cook and has no oil smoke.

Cooking tips: 1. Do you want to cook cold shredded chicken with boiling water or cold water? In fact, chicken breast is very easy to cook, and it is easy to have more meat and firewood when cooked for a long time. Therefore, it is more suitable for boiling water and cooking in a short time. This kind of chicken is more tender and smooth, which can be explained by cooking with chopsticks without blood.

2. Cooked chicken needs cold water once, so as to make its taste tender and elastic after hot and cold. Don't cut the processed chicken with a knife, it is better to tear it by hand, and it is better to tear it thinner. Besides, you need to remember to use cold boiled water instead of raw water to avoid stomach upset.

3, cold shredded chicken seasoning is very important, what I share with you is a universal cold sauce, which can be used for any cold dish. If you like spicy food, you can put more Chili oil and millet spicy. The mixed chicken can be refrigerated in the refrigerator for a while, and it tastes better. Of course, you can eat it directly in cold weather.