Shredded Chicken
1.
Prepare a three-yellow chicken, two pieces of ginger, an appropriate amount of white onion, garlic cloves, and coriander. Wash and set aside.
2.
A piece of ginger, beat loose, stuffed into the chicken belly, then put in an appropriate amount of cooking wine, spread evenly, place in a deep dish, steam on the steamer for 40 minutes, after turning off the heat, keep it in the steamer for ten minutes before taking it out, soak in cold water A few minutes to cool. The soup in the steamed chicken dish is reserved for the sauce. (If you are in a hurry, you can use a pressure cooker to press for 10 minutes. After turning off the heat, leave it for a few minutes to cool down and take out the cold water.)
3.
When the chicken is soaked in cold water, prepare to mix it with the flavor of the chicken. 1. Chop ginger, scallion, garlic, and chop parsley. (This can be prepared in advance) 2. Put the wok on the stove, add the right amount of oil, heat, add ginger, green onion, and garlic to burst the aroma, add the right amount of steamed chicken broth, bring to a boil, and add two soups Spoon of gold-labeled light soy sauce, a small amount of salt, chicken essence, and oyster sauce to taste a little salty. After adjusting the flavor, pour it into a large basin and set aside.
4.
After the chicken is soaked in cool, drain the water and tear the chicken into small strips.
5.
Pour the shredded chicken into a large pot, mix well, then add chopped coriander, mix well, let it stand for 2 minutes until it tastes good.
6.
After leaving for 2 minutes, mix well again, put on a plate and serve.
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