Mouth watering chicken is a traditional specialty dish in Sichuan Province of China, which belongs to the cold dish of Sichuan cuisine. Spicy and spicy are the characteristics of mouth watering chicken. However, there are children in the family and their father has a cold, so there is no heavy spicy and spicy. I believe the improved version is in line with the more popular taste, and the taste is still refreshing.


400g chicken fillet
1 scallion
1 small piece of ginger
Proper amount of cooking wine
4 spoonfuls of soy sauce
4 millet peppers
Appropriate amount of scallion
Proper amount of chili oil
A little white sesame
2 teaspoons vinegar
1 teaspoon sesame oil
Moderate salt
1 teaspoon sugar
Right amount of Zanthoxylum powder
Appropriate amount of minced garlic
Proper amount of minced ginger
1-2 parsley


Step 1
Put chicken fillet in a pot with cold water. Put ginger, scallion and cooking wine in the pot. Remove the fishy smell. Bring the water to a boil and cook for about 15-20 minutes

Step 2
The cooked tenderloin is cooled through with cold water

Step 3
Wash with small hands and tear the tenderloin into shreds

Step 4
Next, seasoning, according to the order and dosage of accessories can be, like what flavor do not like what flavor, free to control the choice of change.

Step 5
Pour the juice on the shredded chicken, mix well, wait for a few minutes, let the juice permeate the shredded chicken before eating, the shredded chicken is not firewood, very refreshing.