Difference between revisions of "Si Chuan Bang Bang Ji"
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* 5 tbsp [[light soy sauce]] | * 5 tbsp [[light soy sauce]] | ||
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# Wash [[chicken]] meat, boil in hot [[water]] for 15 minutes until fully cooked, cool it. | # Wash [[chicken]] meat, boil in hot [[water]] for 15 minutes until fully cooked, cool it. | ||
# Use a wooded stick hit on [[chicken]] meat gently until [[chicken]] meat tendered. | # Use a wooded stick hit on [[chicken]] meat gently until [[chicken]] meat tendered. | ||
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| − | [[Category:Hong Kong Meat | + | [[Category:Hong Kong cuisine]] |
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[[Category:Chili powder Recipes]] | [[Category:Chili powder Recipes]] | ||
[[Category:White vinegar Recipes]] | [[Category:White vinegar Recipes]] | ||
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Peanut butter Recipes]] | [[Category:Peanut butter Recipes]] | ||
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Latest revision as of 20:05, 13 July 2012
Description
Spicy Sichuan shredded chicken (cold dish)
Ingredients
- 350 g chicken meat
- 1 stalk spring onion
Sauce
- 4 tbsp fine peanut butter
- 1 tbsp sesame oil
- 2 tbsp red chili oil
- 2 tbsp sugar
- ⅓ tbsp cayenne pepper powder
- ¼ tbsp white vinegar
- 5 tbsp light soy sauce
Procedures
- Wash chicken meat, boil in hot water for 15 minutes until fully cooked, cool it.
- Use a wooded stick hit on chicken meat gently until chicken meat tendered.
- Tear the chicken meat into shreds, put on the dish surface, keep cool.
- Shred the spring onion and put on the dish, surrounding the chicken meat.
- Mix the sauce well, pour on chicken meat surface when serving.
