1. Soak the chicken breast in cold water for 30-60 minutes, changing the water 3-4 times;
2. Add water to the pot, add green onions and ginger, and cook for 5-8 minutes;
3. Put the chicken breast into the green onion and ginger water, add the cooking wine, and cook for 8-10 minutes until the chicken breast is mature;
4. Boiled chicken breasts are dried and allowed to cool;
5. Tear the chicken breast into thinner shreds and set aside;
6. Put the sesame sauce, light soy sauce, vinegar, salt and sugar in a bowl;
7. Add cold boiled water in portions, stir clockwise, and mix thoroughly the sesame paste;
8. Shred the cucumber and the coriander;
9. Crush the cooked peanuts;
10. Add appropriate amount of water to the pot, boil, add buckwheat noodles, and cook;
11. Quickly put the cooked noodles in ice water, wash and soak them repeatedly;
12. Serve the soaked buckwheat noodles on a plate;
13. Place chicken shreds, cucumber shreds, coriander, and peanuts on the cut surface and drizzle with sesame sauce;
14. Mix well and eat;
15. Like spicy, you can drizzle some red oil.
Tips:1. When cooking chicken breasts, add green onion ginger and cooking wine to remove the fishy smell;
2. Adjust the sesame paste, add less water in batches, and stir in one direction to avoid separation of oil and water;
3. Don't cook the noodles for too long. Put the cooked noodles in ice water to make the noodles more elastic and tough;
