Bang Bang Chicken

First let’s refine the chili oil. Put Erjing noodles, Sichuan peppercorns, and white cooked sesame seeds into a stainless steel basin, then stir well

Pour 100g cooking oil into the wok and heat until the onions are quickly burnt. Pour the hot oil into the stainless steel basin and stir well

Cover the pot and let it sit for a day

Chili oil is very important, now it’s time to deal with the main ingredient - chicken breasts

Add water to the wok. After the water boils, add the chicken breasts. Make sure the water level can just cover the chicken breasts. Cook the chicken breasts for about 20 minutes until the chicken breasts are cooked and soft

Take the cooked chicken breast to the chopping board and beat the chicken breast with a wooden stick (I use a rolling pin😳)

Just smash the chicken breast until it looks like a smash

Then tear the chicken breasts into shreds with your hands

Shred the scallions and spread on the bottom of the plate

Arrange the torn chicken shreds

Add a spoonful and a half of salt to the previously refined chili oil, pour in a few drops of sesame oil and stir evenly. Finally, pour the prepared chili oil over the shredded chicken and serve~

Overview

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Ingredients

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