Delicious and refreshing - Bangbang shredded chicken(wei mei shuang kou bang bang ji si )

Delicious and refreshing - Bangbang shredded chicken

Introduction:

"Bangbang shredded chicken tastes spicy, salty, sweet, fresh and fragrant. People can't help it just because it has a full sense of hierarchy. The mystery of this dish lies in the process of beating. The beating force should be even and moderate, just like massage for chicken. If the strength is too light, the hammering will not loosen the chicken's fibrous tissue, and it will not melt when chewing; if the strength is too strong, it will destroy the original organizational structure of the chicken, and it will be soft when eating, and lose the toughness of the meat. In a word, it's to keep that strong muscle in the process of continuous light hammering and slow tapping

Production steps:

Step 1: put chicken breast, ginger slices and Chinese prickly ash into a cold water pot and simmer for 10 minutes.

Step 2: chicken until cooked, immerse in ice water for a moment, take out and dry water; rinse scallion, cut into thick silk similar to chicken.

Step 3: beat the meat loose with a small stick (or beat it loose with the back of the knife), and tear it into thick silk by hand.

Step 4: mix sugar, soy sauce spoon, Zanthoxylum noodles, sesame oil, spicy oil, sesame paste and vinegar to make sauce.

Step 5: take a bowl, add chicken, onion, drench in juice, sprinkle sesame, then.

Materials required:

Chicken breast: 250g

Chives: right amount

Cooked sesame: a little

Sugar: 1 / 2 spoon

Soy sauce: 2 teaspoons

Chinese prickly ash noodles: 1 teaspoon

Sesame oil: 2 teaspoons

Spicy oil: 2 teaspoons

Sesame paste: 2 teaspoons

Vinegar: 1 teaspoon

Note: the water temperature of boiled chicken can not boil, mainly use the heat of water to soak it, so that the cooked chicken is tender.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: strange

Chinese PinYin : Wei Mei Shuang Kou Bang Bang Ji Si