Cold Shredded Chicken

Overview

The flavor of cold meat will be reduced to some extent when blanching it. Today I decided to bake it in the oven so that the juice will not be lost. However, since it is frozen meat, the freshness will be reduced, so I added an appropriate amount of oyster sauce for seasoning, which is reasonable.

Tags

• cold dishes
• side dishes
• home cooking
• lunch
• dinner
• chicken thigh
• chili oil
• chili powder
• chives
• coriander
• ground ginger
• light soy sauce
• oyster sauce
• sesame
• sichuan pepper powder
• white sugar
• zhejiang vinegar
• minced garlic
• minced red onion
• pepper

Ingredients

Steps

1. 1 Roast the chicken in the oven;

   

2. 2 Separate the green and white scallions, dice the white scallions, shred the green scallions, separate the leaves and stems of the coriander, cut the leaves into sections, chop the ginger, shallots and garlic into fine pieces;

   

3. 3 Shred the chicken legs into shreds and put in a large bowl;

   

4. 4 Place another bowl, add 2 tablespoons of light soy sauce, 1 tablespoon of Zhejiang vinegar, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1/3 teaspoon of pepper, 1 tablespoon of chili oil, 1 teaspoon of chili powder, and 2 teaspoons of Sichuan peppercorns, mix well, and pour into the bowl of shredded chicken;

   

5. 5 Place a small pot, pour in 3 tablespoons of peanut oil, bring the oil to a boil, add coriander stalks and green onions;

   

6. 6 Add minced ginger, minced garlic and minced shallots, stir a few times and turn off the heat;

   

7. 7 Pour into shredded chicken;

   

8. 8 Sprinkle about 1 tablespoon of sesame seeds and green onions, stir well, add coriander leaves, and mix well. Enjoy!