How to make spicy mint chicken shreds

Summer has just passed and the food delivery staff have gradually stopped coming. The fact that so many people order takeout shows how lazy modern people are. Although the weather was very hot recently, we cannot eat takeout every day. The oil and salt content in takeout food is seriously exceeded, which will cause illness in the long run. In order to live longer, you might as well go into the kitchen yourself and learn from me how to make this dish of spicy and sour mint shredded chicken.

1.12 Spicy and sour mint mixed with shredded chicken. 1 chicken leg 1 lime 4-5 hot peppers 1 onion 1 handful of mint leaves 1 handful of cilantro 1 small tomato fry a handful of white sesame seeds 2 fish sauce white pepper mint sesame oil sugar ginger and 2 garlic cloves

2.21 Put the chicken legs into cold water with ginger slices and cooking wine, bring to a boil over medium heat, skim off the foam, and cook for another five minutes. Turn off the heat, cover and simmer until the chicken legs and the soup have cooled to room temperature.

3.12 Prepare the green pepper sauce at least one hour in advance, otherwise the flavor of the pepper will not come out. Chop the green pepper with seeds into fine pieces and add the lime zest.

4.21 Squeeze lemon juice

5. Use fish sauce to adjust the saltiness, no need to add extra salt.

6. Add a pinch of white sugar and a pinch of white pepper powder and mix well.

7.1 Peel the onion skin and roots, and cut into thin strips along the grain, as shown in the picture. This cutting method can ensure the crispness of the onion strips. Add ice water and blanch for a while, then remove from the water and set aside.

8.2 Add minced ginger and minced garlic and mix well.

9. Take out the chicken that has been soaked in the broth and cooled to room temperature, and put it into ice water to make the chicken skin taste crispier. Tear the chicken, cut the chicken skin into shreds, put it in a bowl, add the previous green pepper sauce and raw onion shreds, and mix well.

10. Chop mint and coriander into shreds, add to the bowl and mix well.

11. Cut the small tomatoes and mix them in. Add two tablespoons of mint sesame oil (see the picture below for the method)

12. Add a handful of roasted white sesame seeds and mix well.

13. Serve and start eating. It tastes great with porridge. In addition, it is best to mix and eat the shredded chicken right before eating, as the cold chicken in the refrigerator will become fishy.

14. Spicy and sour mint mixed with shredded chicken borrowed the idea of ​​tiger dish and it was quite delicious. >

15. It's a pity to throw away the coriander stems. You can make mint sesame oil. 250g vegetable oil, 40g sliced ​​ginger, 15g sliced ​​coriander stems, 150g mint leaves

16. Deep fry over medium heat, stirring occasionally.

17. When the leaves are completely dehydrated and crispy, you can discard them and only keep the oily part.

18. Finished, bottled. This bottle of oil can be used for cooking and salad dressing.

After reading the introduction to the recipe of spicy and sour mint chicken shreds, many of you must be drooling. Wipe it off quickly. You should know that if you master the specific steps, you will definitely be able to make different delicacies on your own.