Shredded Chicken Cold Noodles
Overview
Every summer, the most popular ones are cold noodles, jelly, and cold skin. The shredded chicken cold noodles taste chewy, the shredded meat is fragrant, and paired with the rich sauce, it is definitely a treat on the summer table.
Tags
Ingredients
Steps
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Prepare ingredients.
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Put the chicken into the pot, then pour in an appropriate amount of water, then add a few slices of ginger, 2 tablespoons of salt, 2 tablespoons of cooking wine, 2 star anise, and a few peppercorns. Bring to a boil over high heat, then turn to low heat and cook for another 20 minutes until the chicken is fully cooked.
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After the chicken is taken out and cooled, put it in a plastic bag and break it up with a rolling pin. (Breaking it up with a rolling pin will make it easier to pull the chicken apart.)
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Tear the chicken apart along the grain of the meat, the finer the pieces, the better.
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Put the noodles into a pot of boiling water and cook until cooked, then drain into cold water to cool down.
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Drain the noodles, put them on a large plate, add 2 tablespoons of cooked oil, and use chopsticks to spread them. (When picking, you can also use a fan to blow it, the effect will be better.)
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Blanch the mung bean sprouts in a pot of boiling water for 1-2 minutes, then drain into cold water and set aside.
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Take an empty bowl, put 2 spoons of sesame paste into the bowl, then add half a spoon of salt, half a spoon of soy sauce, and 5 spoons of water, stir evenly in one direction, and the sesame sauce is ready.
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Crush the garlic into minced pieces and put it into a bowl, as shown in the picture.
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Put 3 spoons of light soy sauce, 4 spoons of balsamic vinegar, 2 spoons of sugar, 1 spoon of pepper oil, and a little chicken essence into the bowl, mix well, and the sauce is ready.
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Put the noodles into a bowl, then add some mung bean sprouts and shredded chicken. Then add a little sesame sauce, sauce, chili oil, and then sprinkle with a little chopped green onions and chopped peanuts and it's ready to go.
