【Sichuan】Spicy Shredded Chicken

Overview

This year happens to be the Year of the Chicken. How could the New Year's Eve dinner be missing the chicken dish? The greasy New Year's Eve dishes are no longer very popular, and the freshness is the protagonist. So let’s change the method today: slow-cook the chicken breast at low temperature, tear it into shreds, and mix it with homemade spicy sauce. It’s irresistibly delicious!

Tags

• cold dishes
• sichuan cuisine
• aged vinegar
• chicken breast
• chili oil
• clear water
• cooking wine
• coriander
• ginger
• green onions
• light soy sauce
• sichuan pepper powder
• white sesame
• salt
• sesame oil

Ingredients

Steps

1. 1 Clean the chicken breasts and put them into the pot, add shredded green onions, ginger slices and cooking wine, then add an appropriate amount of water and bring to a boil over high heat;

   

2. 2 After boiling, lower the heat, set the hot pot on the induction cooker to 800 watts and cook for 15 minutes, skimming off any foam in the middle;

   

3. 3 Take out the cooked chicken and let it cool;

   

4. 4 Tear the chicken breast into shreds along the texture of the chicken breast with your hands;

   

5. 5 Next, let’s prepare the spicy sauce: 2 tablespoons of mature vinegar, 2 tablespoons of seafood light soy sauce, 1 tablespoon of chili oil, 1 teaspoon of sesame oil, 1 teaspoon of white sesame seeds, 1 teaspoon of pepper powder, and 0.5 teaspoon of salt. Put them in a bowl and stir evenly;

   

6. 6 Pour the prepared spicy sauce over the shredded chicken, mix well, and sprinkle with coriander.