Spicy Shredded Chicken

Spicy Shredded Chicken

by Meimeijia's Kitchen

4.7 (1)
Favorite

Difficulty

Hard

Time

1h

Serving

2

I have been cooking for many years, but for meat dishes, I have never dared to do it. Chicken, duck, fish meat is no better than vegetables and carrots. The heat is very important. When chatting with friends, I learned how to cook this chicken. It's simple, it tastes very good, my husband thought I bought it from outside, this chicken recipe that has been unanimously praised by my family, share it with everyone!
The fragrant shredded chicken is spicy and appetizing. The recipe is simple and worth a try.

Ingredients

Spicy Shredded Chicken

1. Put the ginger slices in the pressure cooker, add a small pot of water, put the processed three-yellow chicken in it, boil until it boils and continue to cook for five minutes, boil the pot, take out the chicken, and let it cool for a while.

Spicy Shredded Chicken recipe

2. Wait for the three yellow chicken to cool slightly, then tear off the chicken piece by piece

Spicy Shredded Chicken recipe

3. Chop chili, green onion, shredded ginger, light soy sauce ready

Spicy Shredded Chicken recipe

4. Heat the frying pan and saute the ginger fragrant

Spicy Shredded Chicken recipe

5. Chop the chili and pour it in, fry it for a fragrance

Spicy Shredded Chicken recipe

6. Pour a little water to boil the chicken

Spicy Shredded Chicken recipe

7. Pour in the soy sauce

Spicy Shredded Chicken recipe

8. After the broth is boiled, pour the chicken shreds into the pot, stir it slightly, wait until all the chicken is evenly coated in the broth, and sprinkle a little salt to get out of the pot

Spicy Shredded Chicken recipe

Tips:

1. Put the whole three-yellow chicken into the pot and cook it. The chicken should not be cooked for a long time. Use chopsticks to pinch it in. No blood will flow out.
2. Use the chicken water to make the soup, the taste is better, not too much water, so as not to taste weak.
3. Chop the chili to make the chicken more delicious.

Comments

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