Shredded Chicken With Ginger And Cilantro
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
56
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Set a steamer rack inside a wide 6- to 8-quart pot and fill bottom with water (not above rack), then bring to a boil
2
Arrange chicken in 1 layer in a shallow heatproof bowl small enough to fit just inside pot
3
Steam chicken in bowl on rack, covered with lid, until just cooked through, about 25 minutes
4
Remove bowl from pot using tongs
5
When chicken is cool enough to handle, coarsely shred, discarding skin and bones
6
Reserve liquid in bowl
7
Meanwhile, stir together lime juice, bean paste, red-chile oil, Sichuan-pepper oil, ginger, garlic, chile, salt, and 2 tablespoons reserved chicken liquid in a large bowl
8
Stir in chicken, cilantro, and salt to taste
9
Set a steamer rack inside a wide 6- to 8-quart pot and fill bottom with water (not above rack), then bring to a boil
10
Arrange chicken in 1 layer in a shallow heatproof bowl small enough to fit just inside pot
11
Steam chicken in bowl on rack, covered with lid, until just cooked through, about 25 minutes
12
Remove bowl from pot using tongs
13
When chicken is cool enough to handle, coarsely shred, discarding skin and bones
14
Reserve liquid in bowl
15
Meanwhile, stir together lime juice, bean paste, red-chile oil, Sichuan-pepper oil, ginger, garlic, chile, salt, and 2 tablespoons reserved chicken liquid in a large bowl
16
Stir in chicken, cilantro, and salt to taste