Cold Chicken Shreds
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Boil water in a pot, put the black-bone chicken in a boil for about 5 minutes, skimming the blood foam.
2. Put the black-bone chicken and all the auxiliary ingredients into the rice cooker, pour in the right amount of boiling water, start the soup cooking function, and cook for about 1.5 hours.
3. Remove the cooked chicken and drain the soup for later use. Add a little salt to the chicken soup to drink.
4. Peel the chicken and shred the cucumber.
5. Stir the crushed garlic with oyster sauce, chili oil, sugar, and rice vinegar.
6. Surround the cucumber with the shredded chicken in the middle.
7. Pour the seasoned sauce and sprinkle a little coriander on the surface.
8. Mix well when eating.
