Ingredients: half a chicken.

Accessories: 1 teaspoon of cumin powder, 4g of salt, 3 teaspoons of light soy sauce, 1 small piece of ginger, 4 cloves of garlic, 1 teaspoon of cooking wine and 1/4 teaspoon of cooked sesame seeds.

Steps:

1. Clean up half a chicken.

2. Use a cooking cup to grind ginger and garlic and put them in a bowl.

3. Add soy sauce, cooking wine, cumin powder and salt into the minced ginger and garlic bowl and mix well.

4. Put the chicken in a fresh-keeping bag and pour in the sauce.

5. Tie the mouth of the bag tightly, turn it 36 degrees, let the sauce evenly wrap on the chicken, and marinate it in the refrigerator for about 4 hours.

6. Put the salted chicken into an electric pressure cooker, pour the juice from the bag together and boil for 1 minutes.

7. Turn over and cook for another 5 minutes.

8. Take it out after cooking. When it is warm, put on gloves and tear off the meat. Finally, pour the remaining juice in the pot on the meat and sprinkle with cooked sesame seeds.

Extended information:

Hand-torn chicken is a traditional local dish in China, which belongs to Sichuan-style cold dishes. Sanhuang chicken is generally used as raw material, among which the golden skin is one of the selling points of hand-torn chicken. On the golden chicken skin, it is crystal clear and fragrant, with delicate meat, moderate fat, delicious juice, neither greasy nor hard to chew, and has a strong fresh flavor. Compared with ordinary chicken food, hand-torn chicken is drier and milder, which is suitable for different people.