Shredded Chicken Cold Noodles

Overview

How to cook Shredded Chicken Cold Noodles at home

Pour two boneless chicken legs into a pot with cold water, add onion and ginger segments, 10 Sichuan peppercorns, and 1 aniseed. Reminder: It is best to use chicken breast. The shredded meat will be longer and the finished product will look better.
Boil the water for 5 minutes, until the thickest part of the chicken can be pierced with chopsticks.
Take a spoonful of tahini and half a spoonful of peanut butter.
Stir in a spoonful of light soy sauce.
Crush a piece of garlic into powder. Just the right amount of chili powder. Ten green peppercorns. Soak it in hot oil.
Add an appropriate amount of cooled chicken soup to the cooked garlic paste, and add an appropriate amount of salt and sugar.
Boil an appropriate amount of noodles and cool them with cold water.
Mix sesame paste and minced garlic, add salt and a little sugar.
Tear the chicken legs into small pieces, add appropriate amount of cucumber shreds, pour the sauce and mix well.
Eating a bowl of cold noodles on a hot summer day is a very satisfying treat.