Chicken Shreds with Hot Peppers

Preparation info

  • Serves


    as a Main Course.
    • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

This is one of those dishes that is equally good hot and cold. Since the pepper seeds are removed, the spiciness is subtle, but nevertheless present. If you velvet the chicken ahead of time, the dish can be cooked at the last minute. You could also prepare it entirely ahead of time and serve it at room temperature with a squirt of fresh lemon as a spicy chicken salad, Chinese-style. The red and green peppers are shredded like the chicken.