Ingredients: half a chicken, 2 onions and 2 slices of ginger.

Seasoning:

1, 3 tablespoons of soy sauce;

2. 1 spoon cooking wine, 3 tablespoons oyster sauce, 1 spoon sugar, a little pepper and 3 cups of water.

Food production:

1. Wash the chicken, dry it, coat it with seasoning (1), fry it in hot oil and take it out;

Stir-fry shallots and ginger in 2.2 tbsp oil until brown, take out, add seasoning (2) and boil, add chicken, cook for 20 minutes on low heat, take out and cool;

3. Tear off the meat by hand, peel it, remove the bones, tear it into strips, put it on a plate, and pour the remaining soup into a little to eat.

Secondly, the cooking method of hand-torn chicken in Cantonese cuisine is also called "hand-torn sesame chicken".

Preparation materials of shredded chicken with sesame sauce:

Ingredients: 750 grams of chicken.

Accessories: 25g of white sesame and 25g of coriander.

Seasoning: 2g of monosodium glutamate, 0g of sesame oil10g, 5g of salt, 50g of lard (refined), 3g of sugar10g, and 3g of rock sugar.

The practice of shredded sesame chicken;

1. Slaughter and wash the chicken, soak it in white salt water, and cut off the head, wings and tail for later use;

2. Take chicken, tear it into thick strips, cut chicken skin into pieces, and chop chicken bones;

3. Stir-fry sesame seeds in the pot (no oil) for use;

4. Mix chicken skin, chicken and chicken bones with sesame oil, lard, monosodium glutamate and refined salt, then put the chicken bones on a plate, put the chicken skin on the bones, sprinkle the fried sesame seeds on the meat, and finally rebuild the head, wings and tail into the shape of a chicken and eat them with coriander (coriander).

Thirdly, the cooking method of hand-tearing chicken is also called "godmother hand-tearing chicken" in Sichuan cuisine.

Food composition:

A broiler, a proper amount of chives, lobster sauce (understand the meaning of "godmother" in the dish name), Haitian soy sauce, oyster sauce, sesame oil, Shaoxing rice wine, a little chicken essence, a little sugar, a proper amount of cooked white sesame seeds, a few slices of onion and a few slices of ginger.

Gourmet practice:

1. Clean the broiler, put it in the pot, add enough cold water that hasn't touched the chicken, and skim off the floating foam after the fire is boiled;

2. Add a little Shaoxing rice wine, add onion and ginger slices, cover the pot and cook for about 20 minutes. When the chicken is cooked, take it out and let it cool.

3. Chop the shallots and put them in a bowl, add a little chicken essence, a little sugar, a little soy sauce and oyster sauce (remember that the oil must be put last, because it will melt the chicken essence and sugar first), mix well and add two spoonfuls (this amount can be mastered by yourself). Stir well again with lobster sauce and a little sesame oil;

4. Tear the cold chicken into small strips, put them in a plate, pour the sauce on it, and finally sprinkle the boiled white sesame seeds!

Mix the chicken with the juice when eating!