An extremely simple appetizer - shredded salted chicken thighs
In the past, there was a dish of shredded salted chicken in the butterfly garden of Xintiandi, which was very delicious, the salted chicken was torn into strips, and the surface was covered with golden and crispy chicken skin, and the chicken was slightly salty and the meat was firm. After a long time, I thought about it and drooled, so I tried to do it myself, considering that there were few people in the family, I used chicken thighs instead of whole chicken.
Ingredients
Cooking Instructions
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Ingredients: chicken thighs, salt, Sichuan peppercorns
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Put the salt in the pot, stir-fry over medium-high heat, put in a little peppercorns, so that the taste of peppercorns can enter the salt, turn off the heat when the salt is fried until it turns slightly yellow, and then add a little peppercorns and stir well, (because continuous heating will make the taste of the peppercorns added earlier emanate, so you should add new peppercorns) to let the salt cool and set aside.
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Rinse the drumsticks, blot the water with kitchen paper, and poke the thighs a few times with a fork for better flavor.
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Give the chicken thighs a full massage of the completely cooled pepper salt to make sure the chicken thighs are fully kneaded to make it more flavorful, and then cover with plastic wrap and put in the refrigerator overnight.
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The next day, take out the chicken thighs and put them at room temperature, boil a pot of boiling water, add salt, dried chili peppers, star anise, cumin, and white cardamom, and cook until fragrant.
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Then put the chicken thighs in the pot, turn to the lowest heat and bring to a slight boil for about 20 minutes.
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Use chopsticks to prick the thickest part of the chicken thigh, and if there is no blood, take it out and dry it to cool.
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Peel the cooled chicken thighs first, then remove the meat and tear them into strips according to the texture of the muscle. The chicken skin is also torn.
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Pour in a little sesame oil, mix the chicken well and put it on a plate, and spread the chicken skin on top. The chicken is marinated to become firm and gives it a better texture, and the salty flavor is made even better by the spice and sesame oil aroma, which is perfect for sake.
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