Delicious Hand-Shredded Chicken Exclusive

Preparation: Half of a fresh Qingyuan chicken, cleaned thoroughly.

Put an appropriate amount of water in the electric cooking pot and bring it to a boil, add ginger and scallions, and put the chicken giblets into cold water to start cooking.

After the water boils, put in the chicken and blanch it briefly so that the chicken is heated evenly.

Then, when the water starts to boil slightly again, turn off the heat and let it soak for 30 minutes (the soaking time depends on the size and weight of the chicken).

These are the chicken pieces that have been marinated. Take them out and either soak them in ice water or put them in a resealable bag and immediately freeze for twenty minutes. The effect is the same (my family doesn't really drink cold things, so we don't have ice cubes in the fridge; I usually use the second method).

This was taken out of the freezer, and the chicken skin is crispy and the meat is tender.

Tear the chicken into pieces by hand.

Prepare salted chicken powder, minced garlic (today there's a 9-year-old little handsome boy who doesn't eat green onions or cilantro, sigh, so I didn't prepare them).

Add sesame oil, soy sauce, salt-roasted chicken powder, and minced garlic, then mix evenly.

Arrange the chicken giblets around the edge of the plate (lacking green onions and cilantro, it just feels incomplete, and visually it looks much worse).

Finished product image.

Finished product image.