Spicy Shredded Chicken

Prepare 2 whole chicken legs; if you don't have them, chicken drumsticks will also work.

Debone. This step is to ensure the whole chicken leg cooks more or less evenly, and it also makes it easier to cook out the blood (if you really don't want to do it, it's not impossible, just make sure it is fully cooked when boiling).

Put the chicken legs and cooking wine into cold water. Bring to a boil over high heat to release the blood foam from the chicken legs. After skimming off the foam, turn to low heat and add ginger slices, green onions, and gardenia. You can skip the gardenia if you don't have it; it's mainly for color. Cutting it open makes it easier to color.

Simmer for 20 minutes.

While cooking the chicken drumsticks, we prepare the seasoning sauce. In a bowl, add light soy sauce, vinegar, oyster sauce, salt, chicken essence, sugar, rattan pepper oil, and sesame oil, and mix well. If the sauce turns out too salty, you can add some of the chicken drumstick cooking broth to adjust it.

Cut the cilantro and bird's eye chili into sections and set aside.

The chicken drumsticks are cooked. Take them out and soak them in ice water for 20 minutes to cool down quickly. (It's recommended to use purified water or cooled boiled water with ice cubes.)

After soaking, tear it into small pieces by hand, then add cilantro, small chili peppers, and sesame seeds (you can also add crushed peanuts if you like).

Pour in the sauce and toss evenly.

Plate it up and start eating!