Salt-Baked Flavored Hand-Pulled Chicken

Put cold water in the pot, add chicken thighs, and turn to medium heat;

Cook until foam rises, then cook for about three more minutes or until the foam fully floats out, remove the chicken drumsticks, and rinse with hot water;

Start another pot, add 5 slices of ginger, 5 shallots, 1 stalk of green onion, 1 teaspoon of Sichuan peppercorns, 2 pieces of dried tangerine peel, 1 teaspoon of fennel seeds, 2 bay leaves, and 2 teaspoons of salt. Bring to a boil, add the chicken thighs, and cook over medium heat for 20 to 30 minutes or longer, in short, cook the chicken thighs until fully cooked, then rinse with cold boiled water;

After letting the chicken drumsticks cool, hand-shred the chicken into strips.

Cut the carrots, onions, cucumbers, and scallions into thin strips.

Put the chopped green onion whites into a small pot, add 2 tablespoons of peanut oil, and turn to low heat;

Add the shredded onions and shredded carrots, stir a few times, turn off the heat, then add 1/2 tablespoon of salted chicken powder, and stir a few more times;

Pour into the bowl containing the chicken strips, taste, and if not salty enough, you can add 1/3 teaspoon of refined salt, 1/2 tablespoon of sesame oil, and 1 teaspoon of fresh matsutake;

Mix evenly and it is ready to eat. Enjoy!