Cold Chicken Shreds

Name: Cold Chicken Shreds
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Chicken breast; Some parsley; Some carrot strips; Some Cold sauce; Some Minced garlic; Some Sliced ginger; Some Cooking Wine

by Black cat sheriff kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

This cold dish to be made today has meat, which is this chicken breast. Chicken breast is low in calories and fat. It is the preferred meat for people who lose weight. Pork can be skipped, but chicken breast can be eaten more. Chicken breast meat is very high in protein, but not high in calories and fat. It is easily digested and absorbed by the human body. It is an ideal and healthy meat. "

Ingredients

Cold Chicken Shreds

1. A piece of chicken breast.

2. Minced garlic, shredded carrots and parsley, and prepare a few slices of ginger, you will need it later.

3. Add an appropriate amount of water to the boiling pot, add ginger slices and two spoons of cooking wine to boil. ?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

4. Put the chicken breasts into the pot and boil on high heat, close the lid, turn off the heat, and simmer for 8 minutes.

5. While the chicken breast is cooking, prepare the cold seasoning, chop the minced garlic in advance, add appropriate amount of salt and cool boiled, after mixing, add chili oil, vinegar, and sesame oil in turn, and mix well with a spoon.

6. After eight minutes, open the lid and poke the chicken breast with chopsticks. There is no blood indicating that it is cooked. Take out the cooked chicken breast, place it on the cutting board, pat a few times with the back of a knife to loosen the meat of the chicken breast, and then tear the chicken breast into strips by hand.

Tips:
Add ginger and cooking wine to boil chicken breasts to remove fishy.
After the water is boiled, add the chicken breasts and simmer for 8 minutes to make the chicken breasts tender and not firewood. You don't need to cook them all the time. Just use hot water to simmer the chicken breasts.