Sichuan Spicy Chicken Shredded

Name: Sichuan Spicy Chicken Shredded
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 210g Chicken breast; 1 Cucumber; 1 tablespoon Canola oil; 1 tablespoon and a half salt; a little Green onion ginger; a little pepper; 1 tablespoon Soy sauce; 1/2 a spoon Sugar; a little MSG; 1 tablespoon Spicy oil; a little sesame; Some Shimizu; 1 piece Red chili

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Spicy chicken shreds is a classic cold dish in Sichuan cuisine. Its taste is numb, spicy, fresh and fragrant, and it is also a special appetizer.
The recipe for this dish is extremely simple. After the chicken breast is cooked, it is torn into thin strips, and the sauce is poured on it according to your own taste. Love~`~

Sichuan Spicy Chicken Shredded

1. Wash chicken breasts one piece

2. Put green onions, ginger, Chinese pepper, red pepper, water + chicken breast in a stone pot, simmer over high heat

3. After the water is boiled, pour a little cooking wine and turn to low heat

4. Cook on low heat for 5~8 minutes, then 1 tablespoon and a half salt

5. Poke it with chopsticks, can poke and turn off the heat, stuffy for 30 minutes

6. Fish out and let cool

7. Slowly tear into thin strips

8. Prepare a cucumber as the bottom

9. Spread the torn chicken shreds on top

10. Prepare seasonings: 1 tablespoon of light soy sauce; half a tablespoon of dark soy sauce, half a tablespoon of sugar, a little MSG, and some sesame seeds; in addition, heat the wok and pour the oil, sauté the onion, ginger and garlic, then pour it into a small bowl

11. Add a tablespoon of spicy oil, mix well, and pour it on the shredded chicken.

Tips:
1. The chicken is easy to rot, just can be smashed
2. Stuffed for 30 minutes, just to be more delicious
3. Different seasonings can be changed according to each person