SHREDDED ASIAN CHICKEN RECIPES

Steps:

• Wash the chicken piece
• Cut the chicken into small pieces along the lines for easy cooking
• Put the water in the pot over the chicken, put a green onion, a few slices of ginger, an star anise, a few peppers, and two small pieces of bay leaves
• Soak the fungus ahead of time, a dozen will be enough, I soak a bit too much
• Poke with chopsticks after boiling, you can easily poke in and turn off the heat
• Take it out and put it in cold boiled water to rinse. You can't use tap water directly because you will eat it directly later.
• Cut along the lines and tear well
• Shred the cucumber, you can cut it finer!
• Boil the fungus, after the water is boiled, you can remove it and cut into shreds
• Put the three ingredients on the plate and drizzle with the salad sauce. The spicy, simple and convenient cold dish I use! !

Steps:

• Marinate chicken with wine, cornstarch and black pepper while cutting vegetables. Mix together sauce ingredients: vinegars, soy sauce, wine, sugar, chili garlic paste and sesame oil. Set aside.
• Slice water chestnuts into shreds, about three pieces per slice. Trim any woody parts from the fungus and discard. Roll up fungus into a cigar shape and thinly slice crosswise to make thin ribbon-like shreds.
• Heat wok on high heat until it is about to start smoking, add oil and heat until it shimmers, then stir fry garlic, ginger and white part of scallion together for thirty seconds. Add drained chicken, and pat into a layer on the bottom of the wok. Allow chicken to brown lightly by sitting undisturbed on the wok for 45-60 seconds. Stir and fry until chicken is nearly done.
• Add water chestnuts, fungus and sauce ingredients. Bring sauce to a boil. Add cornstarch and water, boil until thickened and glossy. Remove from heat and garnish with green scallion tops.