Spicy shredded chicken
Overview
It’s the first time I’ve made it, and it feels pretty good. We really don’t want to eat hot food when it’s hot in the summer, so making a cold dish can still arouse our appetite. The most important thing about this dish is spicy. It’s more delicious if it’s spicy enough
Tags
Ingredients
- Balsamic vinegar Appropriate amount
- Chicken breast a piece
- Chili powder Appropriate amount
- Cooked sesame seeds Appropriate amount
- Cooking wine Appropriate amount
- Cucumber one
- Garlic Appropriate amount
- Onions one
- Peanut Tahini Appropriate amount
- Pepper Appropriate amount
- Sichuan pepper powder Appropriate amount
- Star anise Appropriate amount
- Sugar Appropriate amount
- Very fresh soy sauce Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- carrot half root
- crushed peanuts Appropriate amount
- fragrant leaves Appropriate amount
- ginger a piece
- salt Appropriate amount
Steps
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Thaw the chicken breasts, wash them and put them into a pot with cold water. Add cooking wine, ginger slices, green onion segments, star anise, bay leaves, and some cinnamon if there is any. Bring to a boil over high heat to skim off the foam, then cook over low heat until tender. Do not overcook, just pierce it easily with chopsticks.
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Prepare cucumber shreds, carrot shreds, garlic slices, and chopped green onion
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Take a small bowl and add chopped peanuts (if there are no ready-made ones, just fry the peanuts and smash them with a blender) cooked sesame seeds, pepper powder, chili powder, and salt and set aside
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After the meat is cooked, put it in cold water, let it cool and tear it into shreds according to the texture. Mine is thicker, but you can make it thinner, which will make it more delicious
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After the oil is hot over low heat, add star anise, Sichuan peppercorns, Sichuan peppercorns, garlic slices, and chopped green onion. Be sure to use low heat. Sichuan peppercorns and Sichuan peppercorns are easy to burn. Just wait until the garlic slices change color and smell
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Use a slotted spoon to block the Sichuan peppercorns and other ingredients in the pot, pour only the hot oil into the bowl with chopped peanuts, and stir it with chopsticks
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The sauce I used is sesame peanut compound sauce. I personally think the peanut butter is too greasy. Put the sesame peanut butter in a bowl, add a little warm water and stir it. Then add soy sauce, sugar and vinegar and stir until it is no longer sticky. Add minced garlic
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Add the ingredients in the bowl with chopped peanuts to the bowl of peanut butter, stir well
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Put the cucumber shreds and carrot shreds into a large bowl with shredded chicken, pour the sauce on it, and mix well
