Sichuan-style shredded chicken with Sichuan peppercorns

Method

1. 01

   Step 1

   Add cooking wine, Sichuan peppercorns, ginger, scallions, and enough water to the chicken breast.

   

2. 02

   Step 2

   Bring to a boil over high heat, skim off the foam, and cook for ten minutes until the chicken breast is cooked through.

   

3. 03

   Step 3

   Prepare a basin of ice water.

   

4. 04

   Step 4

   Put the cooked chicken breast into ice water.

   

5. 05

   Step 5

   After it has completely cooled, take it out and shred it.

   

6. 06

   Step 6

   Cut the celery and red bell pepper into strips.

   

7. 07

   Step 7

   Add 2 of salt and mix well with the chicken.

   

8. 08

   Step 8

   Transfer to a serving plate (the sauce will be poured over it later, so please do not use a flat plate).

   

9. 09

   Step 9

   Prepare the ingredients for chili oil: mince the garlic, finely slice the bird's eye chilies and Erjingtiao chilies, and put the chili powder and sesame seeds together.

   

10. 10

    Step 10

    Add cooked rapeseed oil to a saucepan.

    

11. 11

    Step 11

    After heating to high heat, add Sichuan peppercorns, garlic, and chili rings and fry until fragrant.

    

12. 12

    Step 12

    Turn off the heat, add chili powder and sesame seeds, and stir well.

    

13. 13

    Step 13

    Add light soy sauce after it has cooled.

    

14. 14

    Step 14

    Add white sugar.

    

15. 15

    Step 15

    Add Sichuan peppercorn oil and stir well.

    

16. 16

    Step 16

    Pour the sauce over the shredded chicken. All done!