Bangbang shredded chicken(bang bang ji si )

Bangbang shredded chicken

Introduction:

"When the chicken breast is cooked and tender, it is processed into shredded chicken, wrapped in spicy and sweet sauce, and sprinkled with lots of shredded chives. The taste is really extraordinary! I can't help but sigh again about the magic of Sichuan cuisine - spicy, fresh, slightly sour and sweet compound flavor. It really has the power to transform decay into magic! The so-called "Bangbang" shredded chicken is actually "spicy shredded chicken". Because in the process of processing chicken with a stick patting chicken, so the name "bang bang". Not to mention, this little technique really works. Shredded chicken is very tasty! "

Production steps:

Step 1: put chicken breast and ginger slices in a pot with cold water, boil over low heat for 3 minutes, cover and simmer for 5 minutes;

Step 2: until the chicken is cooked, it can be easily pricked with chopsticks;

Step 3: take out the chicken, immerse it in ice water and cool it thoroughly;

Step 4: take out and dry the water;

Step 5: stick out - beat the chicken with a rolling pin until it is loose;

Step 6: tear into filaments for use;

Step 7: cut the chives into thin strips and put more. The white chives are the best, and the leaves are also very good;

Step 8: put all the ingredients in a small bowl;

Step 9: stir evenly to form sauce;

Step 10: put shredded chicken into a large bowl and add the sauce;

Step 11: use two pairs of chopsticks, copy the bottom from left to right, and mix evenly;

Step 12: add shredded green onion, mix well again, and put it on the plate.

Materials required:

Chicken breast: 2 slices

Ginger: moderate

Chives: right amount

Chili oil: 2 tablespoons

Sesame paste: 2 teaspoons

Sugar: 1.5 TSP

Vinegar: 1 tablespoon

Soy sauce: 2 tablespoons

Chinese prickly ash noodles: 1 teaspoon

Sesame oil: 2 teaspoons

Note: 1, chicken breast don't cook too old, too old is not delicious, boil for three minutes, stew for five minutes is about the same; 2, the method of oil pepper, please see my another log "hot and sour powder"; 3, onion should be put last, put early will water, not crisp. 4. There was a lot of soy sauce, so there was no more salt. It can be adjusted according to your own taste.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Bang Bang Ji Si