Tingly Shredded Chicken
Bright, bold, and irresistibly tingly, Tingly Shredded Chicken showcases the vibrant character of Sichuan cuisine through the use of Lee Kum Kee Green Sichuan Peppercorn Oil. Made from carefully selected Jin Yang green peppercorns, this aromatic oil delivers a fresh aroma and a lingering numbing sensation. Tossed with tender shredded chicken, it creates a dish that is light yet intensely flavorful—perfect as an appetizer, main course, or part of a sharing spread, and a delicious introduction to the signature mala experience.
What You Will Need
Ingredients
- 2 slices ginger
- 1 stalk scallion (sectioned)
- 2 pcs chicken thighs
- 2.5 oz shredded cucumber
- cilantro, for garnish
Seasoning
- 1 Tbsp. Lee Kum Kee Green Sichuan Peppercorn Oil
- 1 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken
- 1/2 tsp. salt
- 1/2 tsp. sugar
Made with
Lee Kum Kee products
How to make it
-
Add ginger slices, scallions, and water into the pot and bring it to a boil. Add chicken thighs over low heat until fully cooked. Take out the chicken thighs and put it in cold water.
-
Pat the chicken thighs dry. Tear the chicken thighs into shreds by hands.
-
Mix shredded chicken, shredded cucumber, and seasoning well. Add cilantro as garnish and serve.
You May Also Like
Cute Bento
- Difficulty
50 mins
1
Best Thai Salmon Cakes Recipe
- Difficulty
90 mins
2
Banh Mi Smash Tacos
- Difficulty
15 mins
0