Spicy Chicken Shreds

Name: Spicy Chicken Shreds
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; 2-3 Dried chili; (Soup) 2s star anise; (Soaking) 10-20 tablets Fennel; (Soaking) 3-5 tablets Bay leaf; (Soak in the soup) 1 tablet Cinnamon; (Soaking) 1 Tsaoko; (Soup) 3 tablets Licorice; (Soaking) 2-3 tablets Tangerine peel; (Soaking) about 10 tablets Star anise seed; (Fried) 3-4 slices ginger; (Soak in the soup) 1 shallot; (Fried) 2 tablespoons Doubanjiang; (Fried) 1 tbsp Chili oil; (Fried) 1 tsp Minced garlic; (Fried) 20-30grains pepper; (Fried) 1/2 tsp Sugar; (Fried) 1 tbsp Cooking Wine

by rosejyy2000

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Speaking of spicy chicken shreds, I think of Zhao Lirong and Gong Hanlin's sketches. It seems to be called "So Packed". Gong Hanlin mentioned the English name, pretending to be foreign, and was laughed at as spicy chicken shreds. It is unforgettable for me. I like Teacher Zhao Lirong. I admire her for her art even more, but it's a pity that she has been driving Hexi for twelve years. Sigh, let's talk about my chicken shreds. "

Spicy Chicken Shreds

1. Put cold water in the pot, put chicken thighs, 3-4 slices of ginger, and then turn on medium-low heat, and cook until the chicken blood flows out;

2. Prepare the ingredients for the soup, slap the grass fruit with a knife back to make it easy to taste;

3. Put the pot on the stove, enlarge half the pot of water, and put the soup ingredients;

4. Put the chicken thighs on high heat, bring the water to a boil, change to medium heat, and cook until the chicken thighs are cooked through;

5. After the chicken thighs are cooked, let them cool slightly, peel off the chicken skin, take out the meat, place it on the chopping board, beat with a dough stick until the meat becomes flat (this is better to tear into silk), and then tear the chicken into silk;

6. Soak 20-30 grains in water, fry again, put on the chopping board, smash it with a knife;

7. Put the pot on the stove, turn on the low heat, put 2 tablespoons of watercress, cut pepper, 1 tablespoon of chili oil, and minced garlic.

8. Pour in shredded chicken, add 1 tbsp of cooking wine, 1/2 tsp of sugar, simmer and simmer.

Tips:
Nutrition tips:

The meat of the chicken is tender and delicious, suitable for a variety of cooking methods, and rich in nutrition, which has the effect of nourishing and nourishing the body. Chicken is not only suitable for hot stir-frying and stewing, but also suitable for cold meat. But avoid eating too much chicken wings and other chicken foods to avoid obesity. (From Baidu Encyclopedia)

Tips and tricks:

1. When adding bean paste in cooking, there is basically no need to add salt. Because bean paste is very salty, it can also be used instead of salt or light soy sauce to adjust the saltiness;

2. Bang Bang Chicken, also known as "Leshan Bang Bang Chicken" and "Jiading Bang Bang Chicken". This dish was originally from Leshan Hanyangba, using a good variety of Hanyang chicken. After being cooked, the chicken was beaten loose with a wooden stick and eaten. It is easier and more even to tear the chicken into shreds with a mallet.