Burning Chicken Shreds

Overview

I suddenly wanted to eat Xinchuan cold noodles in Xinjiekou and missed the taste of the sauce, so I made this cold shredded chicken today. The sauce I mixed was actually on par with theirs. It tastes more spicy and very fragrant. I believe it will be good when used to mix noodles.

Tags

• hot dishes
• chicken breast
• chili oil
• colorful pepper
• crushed sichuan peppercorns
• cucumber
• dried chili pepper
• green mustard
• light soy sauce
• onions
• tahini
• vinegar
• white sugar
• minced garlic
• salt

Ingredients

Steps

1. 1 Wash the chicken and submerge it with cooking wine, light soy sauce, a little salt, green onion and ginger for a while. After submerging, put it into boiling water and skim off the blood foam, then fish it out.

   

2. 2 Put water in the pot, add green onion and ginger slices, star anise, peppercorns, and bay leaves, bring to a boil, add chicken breast and cook for about ten minutes, just do not let it get too old.

   

3. 3 Let the cooked chicken breast cool, pat it loose with a rolling pin and then tear it into shreds. Cut the cucumber, bell pepper, onion and scallion into shreds and mince the garlic.

   

4. 4 Heat oil in the pan, add half of the minced garlic and stir-fry until fragrant, then add dried chili peppers, wait until the dried chili peppers change color, then add Sichuan peppercorns and crushed Sichuan peppercorns. Fry until the garlic turns brown and turn off the heat.

   

5. 5 In a bowl, put sesame paste, white sugar, more sugar, green mustard, bottled red chili oil, salt, a little light soy sauce, a little vinegar, and finally pour in the chili oil you just fried and mix well.

   

6. 6 Put the shredded chicken, various shredded vegetables, shredded green onions, and the other half of the raw garlic into a bowl, pour the sauce on it and mix well. You can sprinkle sesame seeds to enhance the flavor.