Spicy Shredded Chicken
Overview
When I returned to Guilin last week, my mother took me to the market to buy shredded chicken. I hadn’t eaten it for a long time. I was looking forward to it and missed the deliciousness I tasted at the beginning. But when I tasted and chewed the shredded chicken slowly, I suddenly found that the taste had changed and it really didn’t taste good. It was neither salty nor bland, and it didn't stimulate my taste buds at all. Then I suddenly had the idea of trying to cook this dish myself. Based on my many years of cooking experience, I tried to make a dish, but the result was basically satisfactory. For Guangzi's taste, my dish was quite delicious. Although I think it still needs improvement, it is much more delicious than what is sold outside. Now, let’s talk about how I make this dish.
Tags
Ingredients
Steps
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First, clean the chicken, apply half a packet of salted chicken powder and peanut oil evenly on every part of the chicken, and marinate for 15-20 minutes
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Secondly, slice the celery, shred the carrots, blanch them in boiling water and set aside.
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Boil a pot of water in a steamer and steam the marinated chicken over high heat for 20 minutes.
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Before the chicken is taken out of the pot, it is best to use chopsticks to check whether it is cooked through and whether there is blood flowing out. If there is still blood red, it is best to steam it for a few more minutes until it is cooked through. After the chicken is steamed, place it in the freezer of the refrigerator for 20-30 minutes to make the meat firmer and the skin more elastic.
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Take the frozen chicken out of the refrigerator and tear it into strips by hand. Add blanched carrots and celery, salt, chicken essence, light soy sauce, Laoganma oil chili pepper, drizzle in sesame oil, and mix well. Sprinkle with coriander and serve
