Shredded Shredded Chicken
1.
Prepare the required materials.
2.
Clean the fresh chicken and scald it with boiling water.
3.
Use toothpicks to pierce some small holes.
4.
Grind ginger and garlic into puree, add 1 teaspoon of spicy powder and 1 teaspoon of salt and mix well.
5.
Then spread the ginger paste evenly on the chicken, cover with plastic wrap and marinate for 2 hours.
6.
Add water to the pot, put 3 slices of ginger, a small bowl of rice wine, and boil on high heat.
7.
Bring the chicken to a boil on high heat, turn to low heat and simmer for 10 minutes.
8.
Then scoop up the cooked chicken and soak it in ice water until it is completely cold.
9.
Put on disposable gloves and tear the chicken into small pieces with your hands.
10.
Set aside the torn chicken.
11.
Prepare ginger slices, stock, chili, pepper, sesame seeds, coriander and shallots and chop finely.
12.
Add sesame oil, edible oil and a little chili oil to the wok to heat up, then add the ginger slices and fry them until the aroma is turned off.
13.
When the oil cools slightly, add sesame, pepper, and chili and cook for a while.
14.
Then add the broth.
15.
Bring to a high heat and turn to low heat for a while, add salt and chicken essence to taste.
16.
Then pour the torn chicken into the pot.
17.
Bring to a boil on high heat, then turn off the heat and soak for half an hour.
18.
Sprinkle chopped green onion and coriander before serving.
Tips:
The chicken is soaked in ice water to make the chicken skin crispy. When you cook the chicken for the first time, don't cook it completely.
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