1. Cut the side of the chicken breast in half, then pierce the hole with a toothpick, mix in the cooking wine, ginger powder, pepper, light soy sauce, massage evenly to marinate and taste;
2. Then cut the broccoli into small flowers, put them in a basin together with lettuce leaves, add appropriate amount of salt, vinegar, and clear water without the ingredients, soak for a while;
3. Then peel the purple sweet potato and cut into thin slices, and put the egg into the pot and steam it;
4. Pour oil in the pan, heat the oil and add the chicken breasts, fry until golden on both sides, then pour in half a bowl of water, simmer and drain;
5. Boil the water again, pour in the salt, then add the broccoli, blanch it and remove it;
6. Continue to chop the lettuce;
7. Cut small tomatoes in half;
8. Spread the chopped lettuce to the bottom of the bowl, add the diced chicken breast, add the chopped egg, purple sweet potato, and small tomatoes;
9. Finally, pour the vinaigrette; cucu zero-fat vinaigrette, a must for low-calorie light salads
