Shredded Chicken

Overview

The free-range chickens raised at my uncle’s house in the countryside~ I usually eat leftovers~ including fish, shrimp, crab shells, etc.~ They don’t look very good~ You will understand after you look at the color of the soup~ Now I can’t buy big enough chickens

Tags

• private kitchen
• chenpi
• chicken
• coriander
• onions
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Cut open half of the chicken ~ wash and drain

   

2. 2 Put it into the pot ~ don’t add too much water ~ it’s basically the same level as the chicken body ~

   

3. 3 Add a little tangerine peel, Sichuan peppercorns, green onion, ginger and cooking wine and start to cook. After boiling over high heat, reduce to low heat and simmer until the chicken is ready to be poked with chopsticks.

   

4. 4 Salvage it and cool it down~

   

5. 5 After the chicken has cooled down slightly, cut it into pieces~ Considering that you won’t be able to finish it, split the legs and wings separately~ Add salt and you can eat it tomorrow~ Tear the remaining parts of the chicken apart with your hands~

   

6. 6 Remember to tear the chicken into pieces along the lines of the chicken and tear the skin off with your hands too~

   

7. 7 Then put it into a container and put it in the refrigerator ~ freeze it a little to increase the tender taste ~

   

8. 8 Marinate the wings and legs~can be used as a cold dish

   

9. 9 A bowl full

   

10. 10 Heat up the oil in the pan and add chopped green onions and dried chili peppers and sauté until fragrant~

    

11. 11 Then add various spices (pepper powder, cumin, etc.) salt and a little cooking wine and stir ~ finally turn off the heat ~ pour in the chicken ~

    

12. 12 Add chopped coriander, sesame seeds and sesame oil, continue to stir evenly and serve~