Shredded chicken with pepper and sesame seeds
Overview
We rarely eat spicy food at home, and we can only make it mildly spicy. If it's too spicy, we won't tolerate it. This shredded chicken with sesame seeds is already very spicy for me. Compared with the last time I made boiled pork, it is a little spicier, but it is acceptable. The chicken soaked in pepper and sesame soup is relatively tender and smooth, and it doesn't taste old at all. I still like it.
Tags
Ingredients
Steps
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Prepare required materials.
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Clean the fresh chicken and blanch it in boiling water.
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Then use a toothpick to poke some small holes.
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Grind ginger and garlic into puree, add 1 tsp chili powder and 1 tsp salt and mix well.
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Then spread the ginger paste evenly on the chicken, cover with plastic wrap and marinate for 2 hours.
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Add water to the pot, put 3 slices of ginger, a small bowl of rice wine, and bring to a boil over high heat.
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Put the chicken in the pot and bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes.
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Then take out the cooked chicken and soak it in ice water until cool.
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Then put on disposable gloves and tear the chicken into small pieces with your hands.
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Set the shredded chicken aside.
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Prepare ginger slices, stock, chili peppers, Sichuan peppercorns, sesame seeds, and chop coriander and green onions.
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Add sesame oil, cooking oil and a little chili oil to the wok to heat up, add ginger slices and fry until fragrant, then turn off the heat.
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After the oil cools down slightly, add sesame seeds, Sichuan peppercorns, and chili peppers and cook over low heat for a while.
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Add more stock.
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Bring to a boil, then reduce to low heat and simmer for a while, add salt and chicken essence to taste.
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Then pour the shredded chicken into the pot.
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Bring to a boil over high heat, then turn off the heat and soak for half an hour.
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Sprinkle chopped green onion and coriander before serving.
