(one Chicken, Three Eats) Salt-baked Shredded Chicken

(one Chicken, Three Eats) Salt-baked Shredded Chicken

1. Choose a tender chicken, take out the innards, wash it, don’t choose the old hen that is hard

2. Use a large soup bowl, wash and place the raw chicken in a large bowl, pour boiling water to soak the chicken until it reaches the point, then put it in a steamer and steam it over high heat for 20 minutes.

3. After steaming, take out the cooked chicken and put it in a plate to cool. Use a fan faster. The chicken should be cold and taste better, and it is better to tear it by hand.

4. After the chicken is cold, tear it up, then season it. Here I use Haitian’s salt-baked chicken powder to mix with sesame oil and sprinkle some white sesame seeds on top.

5. Finished (you can make your own baked chicken powder without salt, salt, chicken essence, sesame oil, star anise powder)

6. To make the soup, put the American ginseng slices soaked in water into the hot chicken soup for a few minutes and add some salt. This American ginseng chicken soup can be drunk.

7. Before the meal, come to a bowl of chicken soup to warm the stomach, ha ha. The steamed chicken sauce is very strong. You don’t need to put MSG, and don’t cook it too much.

8. For the second dish, wash the chicken offal repeatedly, add some salt and vinegar, and wash it quickly to remove the taste. After washing, slice it and place the light soy sauce, salt, cornstarch, and oil to cover it.

9. Pour some oil into the wok and wait for the heat to add a few garlic cloves and stir-fry the golden brown. First, stir-fry the chicken mixture twice, then pour the greens and stir-fry them together.