This is one of the well-known Sichuan local dishes that originated before the Ming Dynasty (1368-1644) in a small town named Hanyang by the Mingjiang River in the present Qingshen County, Sichuan Province. A chef created the dish by boiling chicken first, then beating with a stick till spongy. Then he tore the chicken meat into shreds, which was seasoned with spices. The dish features a spicy flavour and tender texture, which is popular among local people. Now, the dish is also served in Sichuan food restaurants in big cities like Beijing and Shanghai. In recent years, many visiting overseas Chinese and foreign guests have tasted it and they are enchanted by its unique way of cooking and its uncommon nice flavour.
Ingredients: tender rooster breast or leg 250g, seasame sauce 5g, scallion 5g, red chili oil 10g, surgar 2.5g, soy sauce 15g, MSG 0.5g, Chinese prickly ash 0.5g, seasame oil 1.5g.
Preparation:
1. Boil the chicken breast or leg for about 10 mimutes till done. Take out and let cool. Then beat with a club so that the meat becomes spongy. Tear the chicken meat into shreds and put on the plate. Sprinkle on some scallion slices.
2. Make seasoning in a bowl with soy sauce, seasome sauce, chilli, sugar, MSG, Chinese prickly ash and seasame oil. Mix them evenly and sprinkle on the chicken shreds and scallion shreds.
Editor: Dong Lin
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