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
Sauce
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
Method
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.
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.
Fry the sesame in a clean wok, mix sauce ingredients well for use.
Halve cucumber, remove pith from it and shred it; seed red chili and shred it.
Put the vegetables, shreds and chicken shreds together in a large bowl and add the mixed sauce to mix well.
Deep-fry rice vermicelli until crisp, place it in a plate, put the mixed chicken shreds on top and sow sesame over for serving.
