SHREDDED CHICKEN SAUCE RECIPES

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.

Steps:

• Wash the chicken breasts and put them in the water together with the carrots. After the water is boiled, turn to low heat and continue to cook for about 10 minutes until the chicken breasts are cooked.
• How to judge that the meat is cooked? Just insert the chopsticks into the thickest part and it can be easily pulled apart. There is no red inside, it is fine. Don't cook for a long time, otherwise the meat will get old (carrots like to eat raw, don't cook it), you can Put some ginger slices and green onions in the water to get rid of the fishy
• Take out the meat and immerse it in cold boiling water, and drain the water after cooling down
• Tear finely into silk and put it in a large container for easy spreading and mixing later
• Carrots and cucumbers are also shredded, Chaotian pepper, Hangzhou pepper, onion, garlic and chopped finely
• Add 1 tablespoon of sugar and 2 tablespoons of light soy sauce (the carrots are cooked and put in the last, and the raw carrots are added in this step)
• Don’t put too much light soy sauce, otherwise the color will not look good. If the saltiness is not enough, add a little bit of salt and put the previous chili, shallot and garlic on top
• Heat about 20-30ml of vegetable oil in a microwave oven. Be sure to heat it to a high temperature and pour it on the onion and garlic. The purpose of this process is to remove a little bit of the irritating taste of onion and garlic.
• Add two spoonfuls of pepper oil, mix well, and finally add cooked carrot shreds, mix slightly, and serve.