Description:The style of cooking is classified: Sichuan Cuisine | Millet cake | Suit the taste of both old and young Taste: Hot Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: A piece of 250 grams, 2 chicken legs, 3... Cool braised noodle of shredded chicken

• The style of cooking is classified: Sichuan Cuisine | Millet cake | Suit the taste of both old and young
• Taste: Hot
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 30 minutes

• The materials: A piece of 250 grams, 2 chicken legs, 3 stretches of gingers, 10 for 2 spring onions, Chinese prickly ash, 1 cucumber, mung bean sprouts are 200 grams in dark winter
• Condiment: 6 soup spoons of sesame paste (90ml) , 8 soup spoons of cool boiled water (120ml) , a soup spoon of soy sauce (15ml) , steam fish Zhi oil 1 soup spoon (15ml) , a teaspoon of salt (5 grams) , a soup spoon of vinegar (15ml) , a teaspoon of candy (5 grams) , precise 1/2 of the teaspoons chickens (3 grams) , a teaspoon of sesame oil (5ml) , 8 garlics, a soup spoon of rough thick chilli sauce (15 grams) , sesames are few
• The cool braised noodle method of shredded chicken:
• 1,Quench in the pan into the fresh water, put the chicken leg, ginger stretch, spring onions section and Chinese prickly ash, after the fire boils, skim and float the foam, continue boiling for 10 minutes. Boil, air coolly and peel, tear the meat of chicken leg into a filament. Shred after the cucumber is cleaned. Quench in another pan into the fresh water, after water boils, put the clean mung bean sprouts to pull out after being blanched for half a minute.
  2,The garlic is peeled and cleaned, pressed into a mashed garlic. Quench the sesame paste into, and then quench into the cool boiled water, draw a circle round one's name and stir diluting in the same direction with the chopsticks. Call in and then soy sauce, steam fish Zhi oil, salt, vinegar, candy, chicken precise, sesame oil stir, evenly, call according to own taste in right amount of mashed garlics and then, rough thick chilli sauce and sesame.
  3,Quench in the pan into the sufficient fresh water, after the fire boils, puts dark winter one, middle fire is pulled out after being boiled for 3 to 5 minutes, cross cold water have a shower, drain, quench into olive oil stir in case that adhesion repeatedly.
  4,One will be put into the bowl, will put the shredded chicken, cucumber silk, mung bean sprouts, and then drench the sauced juice to stir evenly.
  
  
• Note:
• 1,Having finished boiling the noodles, to and then blanch the mung bean sprouts with the boiled water which boils the noodles is a little more convenient.
  2,Sichuan among the method of cool braised noodle, piece want, boil, get 8 familiar with, blow furiously with electric fan with cattail leaf fan fan spread out, it is more delicious that it is said to use the cattail leaf fan fan. However, my patience not so great, recommend the lazy method of the cold water.
  3,Not putting without steaming oil of fish Zhi, but other condiment had better not be simplified, otherwise the taste will be far short of what is expected, especially mashed garlic and rough thick chilli sauce, they can add much beauty to sauced taste of juice.