Description
Very flavorful and very spicy Chinese snack. Very interesting taste: sour-sweet-salty - spicy at the same time. Dish of Sichuan cuisine.
Ingredients
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Chicken
200 g
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Cucumber
1 piece
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Ginger
50 g
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Chili
2 piece
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Dessert wine
2 Tbsp
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Vegetable oil
3 Tbsp
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Sesame
1 Tbsp
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Soy sauce
2 Tbsp
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Vinegar
1 Tbsp
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Salt
1 tsp
Cooking
For preparation you can take chicken breast, thighs or legs. I took the breast, pierce the chicken in several places with a toothpick. Put in a saucepan, pour water so that it just coated the chicken, put chopped slices of ginger, one pod of chili, pour the Chinese cooking wine, you can substitute sherry or to manage at all. Bring to the boil and cook for 20 minutes on low heat, allow the chicken to cool right in the broth.
Meanwhile, prepare the filling for snacks. On a dry pan fry the sesame. Remove from the pan.
Dried half pod of chili pepper in the same pan, remove.
Prepare the pepper oil. In a pan pour oil, the original peanut. I took regular vegetable (soybean). Put half the chopped chilli and fry until the color of the pepper. Pepper is thrown oil reserve.
In the pepper oil, put the chopped chili pepper which is dried in the pan.
Add sweet soy sauce TM Kikkoman. If there is no sweet soy sauce, then take the usual soy sauce TM Kikkoman and sugar (1 to 1).
Add to the sauce of rice vinegar, salt, roasted sesame seeds, stir. Sauce you can prepare for the future, it is well kept in the refrigerator.
The cooled chicken beats with a hammer, to make it easier to make out the fibers. The Chinese use a rolling pin.
Cucumber cut or grate into thin strips. Sometimes this snack is still used funchoza.
The chicken is broken down into fibers and put on top of cucumber.
Pour the chicken ready sauce, stir, allow to soak at least 2 hours.
Snack chilled, garnished with a pod of pepper. Bon appetit!
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