Cantonese Style Salt Baked Shredded Chicken

Name: Cantonese Style Salt Baked Shredded Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Chickens; 40g Salt Baked Chicken Noodles; 20g Peanut oil; 3 spoons Soy sauce; Some shallot; Some ginger; 10g sesame oil; 15g White sesame

by Good baking ~ teaching service of steaming and baking

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Shredded chicken is originally a Sichuan-style cold dish. The chicken skin is golden, the meat is delicate, and it is not oily or chewy. It is drier than ordinary chicken dishes and is easy to reconcile the taste.

The Cantonese who are addicted to chicken have incorporated the local special salt-baked recipe into it, creating this salty and crispy Cantonese-style salt-baked shredded chicken.

The salt-baked shredded chicken not only retains the original Sichuan style fragrant, tender and rich, but also has a groundbreaking sweet and appetizing taste. It is a must-have. "

Ingredients

Cantonese Style Salt Baked Shredded Chicken

1. 1 chicken salted chicken seasoning 40g peanut oil 20ml sesame oil 10ml light soy sauce 3 teaspoons white sesame 15g green onion ginger appropriate amount.

Cantonese Style Salt Baked Shredded Chicken recipe

2. Slice ginger and cut shallots into sections for later use.

3. Wash the chicken and drain the water, place the ginger slices on the bottom, and then put the green onion on top.

4. The Fangtai steamer is adjusted to the normal steaming mode, preheated to 100°C, put in the middle layer, and steamed for 35 minutes.

5. After the chicken is taken out, let it cool, separate the chicken skin from the chicken, tear the chicken into shreds, and cut the chicken skin into strips for later use.