Soy Sauce Shredded Chicken
by Fire plated red leaves
Favorite
Difficulty
Easy
Time
1h
Serving
3
1. Prepare the ingredients, and marinate the chicken with soy sauce and other seasonings overnight
2. Take a rice cooker, add 2 tablespoons of peanut oil, add sliced ginger, green onion and coriander
3. Put the chicken into the rice cooker, press the cooking button, and turn it over halfway
4. After the cooking button jumps up, leave the rice cooker covered to keep it warm for about 20 minutes
5. Separate the soy sauce chicken from the bones, tear them into strips, make small pieces on the bones, grin the coriander leaves and put them in the chicken, boil the chicken sauce and mix evenly
6. Separate the coriander stalks from the leaves and cut into sections. Tear the green part of the spring onion into shreds
7. Separate the soy sauce chicken from the bones, tear them into strips, make small pieces on the bones, grin the coriander leaves and put them in the chicken, boil the chicken sauce and mix evenly
8. Stir in shredded green onion and coriander sticks
9. Spread peanuts with salt and mix for a while, serve on a plate
