Shredded Chicken
by Yueyue Yushi
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash the chicken thighs, tear off the fascia, fat oil, peel off the skin (you don't need to eat the skin if you like), put in cold water, add ginger, pepper and cooking wine, boil on high heat, turn to low heat and cook for 20 minutes. Reserve the soup of the chicken thighs for later use.
2. Take out the cooked chicken drumsticks, blow them with a fan (use a fan because it cools quickly), and then tear them into thin strips.
3. Wash the garlic and coriander, mince the garlic, and cut the coriander into small pieces.
4. Put the minced garlic and coriander in a large bowl, add 1 spoon of sesame oil and 2 spoons of pepper oil.
5. Add 2 spoons of light soy sauce, 1 spoon of white vinegar, a little pepper powder and pepper.
6. Add 3 tablespoons of boiled chicken thigh soup.
7. Finally, add an appropriate amount of red oil and stir evenly. A little more red oil will fragrant.
8. Add the torn chicken thighs and mix well.
9. Sprinkle a little white sesame seeds and mix well. The taste is not inferior to those bought outside.
