Delicious and refreshing---Bangbang Shredded Chicken

Overview

The flavors of Bangbang Shredded Chicken range from spicy to spicy, salty to sweet, fresh to fragrant. The layered taste alone makes people want it. The secret of this dish lies in the process of beating with a stick. The beating force should be even and moderate, just like massaging the chicken. If the force is too light, it will not loosen the fibrous tissue of the chicken, and it will not break into pieces when chewed; if the force is too strong, the original tissue structure of the chicken will be destroyed, and the meat will taste soft and lose its toughness. In short, the goal is to keep that strong muscle hammered gently and slowly until the shape is gone but the soul remains.

Tags

• cold dishes
• old man
• sichuan cuisine
• summer recipes
• banquet dishes
• sichuan snacks
• lunch
• balsamic vinegar
• chicken breast
• chives
• cooked sesame seeds
• light soy sauce
• pepper noodles
• spicy oil
• tahini
• white sugar
• sesame oil

Ingredients

Steps

1. 1 Put the chicken breast, ginger slices and Sichuan peppercorns into a pot of cold water and simmer over low heat for 10 minutes.

   

2. 2 When the chicken is cooked, soak it in ice water for a while, take it out and wipe it dry; wash the green onions and cut them into thick shreds similar to chicken shreds.

   

3. 3 Use a small wooden stick to pound the meat to loosen it (or pat it with the back of a knife), then tear it into thick shreds with your hands.

   

4. 4 Mix sugar, light soy sauce spoon, pepper noodles, sesame oil, chili pepper, sesame paste, and balsamic vinegar to make a sauce.

   

5. 5 Take a bowl, add chicken and green onions, pour in the sauce, sprinkle with sesame seeds, and it's ready.