I don't know how many friends will misunderstand his practice when it comes to the bang bang chicken. There are still many things to pay attention to when it comes to the authentic Sichuan flavor. My one is simple, and the ingredients used are chicken breast meat and onion ginger. The process is also quite simple. We should pay attention to that the key point of beauty is to knock hard to eat better.
Practice:
1. In the pot, add water without chicken breast, add two pieces of ginger and onion, boil over high heat, turn to low heat and cook for about 8 minutes until the chicken is done;
2. Take out the cold boiled water, beat it gently with a wooden stick to make the meat soft, and then use your hands to break the meat into thin threads;
3. Cut scallion into thin shreds, spread them on the bottom of the plate, and put the chicken shreds on it;
4. Mix salt, soy sauce, sugar, sesame oil, vinegar, monosodium glutamate, chili oil, sesame paste, cooked sesame seeds and a spoonful of cold chicken soup into juice, and pour it on chicken shreds.