Name: Shredded Cold Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2-4 Chicken leg; 5 slices Sliced ginger; 2 pcs Tsaoko; Small rub pepper; 5 slices Bay leaf; 1 piece star anise; 3-4 roots Shallots; Some Cooking Wine; Some salt; Some Soy sauce; Some Chili oil; Some Chicken Bouillon Powder; Some Black vinegar; Some Sugar; Some sesame oil; Some garlic; Some Dried chili segment; Some Green onion; Some oil

Shredded Cold Chicken

by Xiaomei's Food Spectrum

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

All-purpose cold dressing sauce, cold dressing everything.
This sauce method can be used to open a shop, it's that simple.
If Xiaomei opens her own small restaurant in the future, it will be used to make some cold dishes.
...
Turn off the heat after the chicken thigh meat is boiled, and simmer the chicken thighs with the remaining temperature of the water, which is similar to the method of white-cut chicken.
The chicken that came out was tender, smooth and refreshing.
For those who lose weight, the skin of the chicken can be removed, and a plate of meat can be mixed with a bowl of rice. "

Shredded Cold Chicken

1. Wash the chicken legs, put the water in the pot after boiling, and then put all the ingredients listed in the "boiled" area in the material area

2. After boiling for 1 minute, turn off the heat. Cover the pot and simmer for 1.30 minutes in summer and 2 hours in winter.

3. Pull out the drumsticks and tear them into strips.

4. Pour the "drenching juice" in the material area into a bowl. Note: the ratio of vinegar is a little less than soy sauce. The chili oil is based on the spiciness you can eat. It is best to melt the chicken essence with a little warm water and then pour it into the drenching juice. . Pour the prepared drenching sauce on the chicken thighs.