Chili Mochi Chicken Shreds

Name: Chili Mochi Chicken Shreds
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Chicken breast; 50g Dried red chili; 10g Peeled white sesame; 10g Sesame pepper; 4 tablespoons Soy sauce; 2 tablespoons Cold vinegar; 1/2 spoon Sugar; 1/2 spoon sesame oil; 1g MSG; 200g Vegetable oil; 10g shallot; 10g ginger; 10g Cooking Wine

by Cooking woman snacks

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Chili chicken shreds, a very simple cold dish, the taste is super good, it is recommended. Originally, this dish wanted to be named after "spicy chicken shreds", but when mentioning "spicy chicken shreds", I immediately thought of Zhao Lirong’s sketches. Please raise your hands if you were shot...so, "spicy chicken shreds" always feels strange It's weird, just "puff the pepper".

Chili Mochi Chicken Shreds

1. Take a handful of dried red pepper

2. A handful of sesame pepper

3. Break it with a food processor and pour it into a high-temperature container

4. Add a handful of peeled white sesame seeds

5. Pour 200ml of vegetable oil into the wok, add sliced green onion and ginger, and heat until slightly smoked

6. Slowly pour the burned oil into the bowl of chili powder, mix it with chopsticks, then take out the green onion and ginger, and the chili oil is ready.

7. Add water, green onion, ginger, star anise, cooking wine to the pot, cook the chicken breast for about 10 minutes, turn off the heat and simmer for 5 minutes, drown in cold water and let cool

8. Take out the cold chicken breasts and drain

9. Sprinkle all the cooked chicken breasts into strips and put them in a basin

10. Seasoning sauce: 4 tablespoons of light soy sauce, 2 tablespoons of cold vinegar, 1/2 tablespoon of sugar, 1/2 tablespoon of sesame oil, 1 g of monosodium glutamate, mix well, pour into the chicken shreds and mix well, then pour in the chili oil, set It's OK when you put it on the table