The most critical step is here, be sure to watch it carefully! Put the marinated chicken on top of the onions and ginger, and pour the remaining seasonings on the chicken into the pot. Pour a few drops of peanut oil on it, plug in the power and turn on the heat, press the cooking button, and wait until the rice cooker After the button jumps up, open the pot after another 10 minutes, take out the chicken and tear it apart. You can add your favorite dipping sauce when eating, and you can enjoy the joy of delicious food! Smash 5 garlic cloves and mince them. Cut 1 green onion into chopped green onions. Now let’s start the sauce. Add 2 grams of sugar to increase the freshness, 5 grams of light soy sauce to increase the base flavor, and add 3 grams of balsamic vinegar to increase the aftertaste. Sichuan peppercorn oil Add 5 grams of red oil to increase the numbing flavor, 10 grams of red oil to increase the spiciness, add a small amount of oil to increase the aroma, and add 2 grams of salt to increase the base taste.

Add salt, cooking wine and soy sauce to the shredded chicken and mix well. Add dry starch. Let the dry starch evenly coat the shredded chicken. Make water in a pot, add salt, blanch the winter bamboo shoots for a while, remove and drain. Add oil to the pot. When the oil is 50% hot, add shredded chicken and fry the chicken until crispy. Add the winter bamboo shoots to the oil pan and remove from the oil. Add base oil to the pot, pull out the pot, add dried chili peppers and stir-fry until the dried chili peppers turn brown-reddish brown, add onions, ginger, garlic, and fried shredded chicken. Add the prepared sauce, stir-fry evenly, and remove from the pan.

Chop green onions, ginger, garlic, and spicy millet and set aside. Decide the portion size based on your preferred spiciness. Put the spicy millet into a bowl, pour in soy sauce (you can have more), vinegar and sugar, then add the ginger and garlic together and mix well. Heat oil in a clean pot. When the oil is hot, add an appropriate amount of dried Sichuan peppercorns and fry until fragrant. Add an appropriate amount of sesame seeds and fry together until fragrant. Remove from the pot and wait for the chili sesame oil to cool down; pour the shredded chicken into a large basin, pour in the prepared millet, spicy onions, ginger and garlic, mix well, let it sit for 5 minutes, then pour the dried chili oil into the basin and mix uniform. If you have Sichuan peppercorns, you can also add some.

Many people will use chicken legs, chicken breasts, white strip chicken, three-yellow chicken, etc. to make it. Because the cooking time is relatively short, the production process is relatively short, but there may be some deficiencies in taste. I prefer Using one-year-old stupid chicken to make this cold dish has a richer flavor. Usually, after pressing the chicken in a pressure cooker, the chicken is used for cold dressing, while the chicken soup is left as stock to make other delicacies, so there is no waste at all. Let me share with you how to make shredded chicken.