Chinese Dishes - Hand-torn Chicken with Sesame

Ingredient 3 chicken legs (800g) 2 tablespoons white sesame 20g thin rice vermicelli 1 each of onion and cucumber 1 red chili

Seasoning

• 1 teaspoon each of salt and ginger juice

• 2 teaspoons wine

• Onion Marinade

• 2 teaspoon sugar

• 2 tablespoons vinegar

• 1/4 teaspoon salt

• 2 tablespoon sesame paste

• 1 teaspoon Tabasco sauce

• 1 teaspoon sugar

• 1 teaspoon sesame oil

• 1 teaspoon light soy sauce

• 1 teaspoon western vinegar

• 1 teaspoon cold boiled water

• 1/2 teaspoon salt

• 1/2 teaspoon chopped garlic

1. Thaw the chicken legs, wash them clean, drain, add seasonings to mix well and marinade them for 20 minutes; boil for 25 minutes until cooked, take them out to cool, pull meat off and tear it into thin shreds.

2. Cut onion into 4 angles, pour boiling water over, add onion marinade to mix well, marinade it for hour, take it out and shred it.

3. Fry the sesame in a clean wok, mix sauce ingredients well for use.

4. Halve cucumber, remove pith from it and shred it; seed red chili and shred it.

5. Put the vegetables, shreds and chicken shreds together in a large bowl and add the mixed sauce to mix well.

6. Deep-fry rice vermicelli until crisp, place it in a plate, put the mixed chicken shreds on top and sow sesame over for serving.