Cold Shredded Chicken
Overview
This cold shredded chicken drumstick recipe has simple ingredients and a simple recipe that even a novice in the kitchen can make easily. It is also a quick dish suitable for office workers. Friends who like it can give it a try!
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Ingredients
Steps
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Wash two chicken legs and put them into the pot under cold water. Add green onions, ginger slices, a handful of peppercorns and cooking wine
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Bring to a boil over high heat, skim off the foam, and cook over medium-low heat for about fifteen minutes until the chicken legs are cooked through.
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While the chicken legs are cooking, prepare a bowl of sauce. Wash and cut the coriander into small pieces, mince the garlic, cut the dried chilies into small pieces, and mince the chives.
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Put the chopped garlic, green onion, chili segments and half a teaspoon of chili powder into a bowl. Place the dried chili pepper and chili powder at the bottom of the bowl as much as possible. Place the onion and minced garlic on top. Heat the oil. Pour the hot oil on the minced garlic twice to stimulate the fragrance. Mix well and set aside.
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Take out the cooked chicken legs and let them cool slightly.
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Put the cooled chicken legs into a plastic bag and tap them with a rolling pin a few times to loosen the chicken legs. This will make the processed chicken legs looser and easier to taste. This method of processing chicken legs is similar to the processing method of Bangbang shredded chicken, a famous Sichuan dish.
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The texture of the beaten chicken legs is very loose. Tear off the chicken skin and tear it into strips along the texture. This method is quick and easy. This method also works for chicken breast
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Add the prepared oil sauce to the shredded chicken legs, then add 3 teaspoons of light soy sauce and 2 teaspoons of balsamic vinegar
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A little MSG
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1/2 teaspoon sugar
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After adding all the seasonings, stir thoroughly and mix evenly.
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Finished product!
