Delicious but not long meat – cold hand shredded chicken breast! Fragrant and tender, appetizing and refreshing, meat and vegetable matching, balanced nutrition!
500g chicken breast
Half a carrot
Half root cucumber
5 g oil
3 g salt
3 g Sugar
5g fuel consumption
8g raw extract
8g rice vinegar
Step 1Get the chicken breast ready.
Step 2Cut the chicken breast into 4-5cm segments and ginger slices for use.
Step 3Boil the water in the pot, put the chicken breast and ginger into the pot, and cook over medium low heat for 15-20 minutes.
Step 4Cook the chicken breast, remove and drain, cool and set aside.
Step 5Prepare vegetables, cucumber, carrot, shallot, garlic and coriander.
Step 6Shred carrots and cucumbers and set aside.
Step 7Chop up the scallion, garlic and coriander.
Step 8Tear the chicken breast into strips.
Step 9Put shredded chicken, cucumber, shredded carrot and coriander into a large bowl.
Step 10Take a bowl to make cold sauce, add sugar, salt, oyster sauce, soy sauce and rice vinegar, and stir well.
Step 11Pour the cold sauce over the shredded chicken.
Step 12Pour oil into the pot, heat to 50% heat, add scallion and garlic and saute until fragrant.
Step 13Pour the onion and garlic oil into the shredded chicken.
Step 14Mix the shredded chicken breast meat evenly. Tear the chicken breast meat with fresh hands and serve it.