Cold Chicken Shreds
1.
A 20-30 cm long green cucumber, scrape and wash off the thorns.
2.
A piece of chicken breast, wash.
3.
Two 30 cm shallots, one ginger the size of a 1/3 thumb, and a garlic clove the size of a half thumb.
4.
The chicken breast is evenly smeared with rice wine or cooking wine to taste.
5.
Put the chicken breast in the steamer.
6.
Cut the cucumber with an oblique knife about 5 cm in length and two or three millimeters in slices.
7.
Processed into two or three millimeters thick and thin wire.
8.
Dice green onion, smash the ginger and garlic and mince.
9.
Put the ginger and garlic foam in the stone nest to make a puree.
10.
Add half to one spoonful of warm water to the ginger-garlic puree with a 5-cm diameter spoon, soak and ferment for more than 10 minutes into ginger-garlic puree.
11.
Add ginger and garlic mashed water to the bowl, a 5 cm diameter spoon, one and a half spoons of light soy sauce, one spoon of vinegar, 2/3 spoons of white sugar, two spoons of spicy oil (red oil to spicy ratio 3:1), 1/3 spoon of shallots, 1/3 thumb-sized amount of pepper powder, (my oily pepper has salt in it, so you don't need to add salt, you can add some salt if it is weak)
12.
Steam the chicken breast for about 15 minutes.
13.
Wait until the chicken breast is warm and then tear it into silk.
14.
While the chicken breast is still warm, mix the shredded chicken and cucumber together.
15.
Pour in the prepared seasoning, add the remaining green onions, add 1/4 thumb-sized amount of MSG and chicken essence, and mix well.
16.
Plate.
Tips:
1. The cucumber shreds should not be too thin, otherwise the cold salad will be very thin and fragile after dehydration, and it should not be too thick, which will affect the taste.
2. The chicken breast can be steamed for a longer time before it becomes silky.
3. Mix it with cucumber at the residual temperature of the muscle, the residual temperature can stimulate the cucumber aroma and the chicken flavor to fully merge.
4. Reconcile the sweet and sour seasoning and add soy sauce to make the sour taste not too irritating. The sweet and sour seasoning of chicken is slightly more sweet than the sour taste, and it is delicious, but if it is too sweet, it will be greasy. Sweet and sour taste reconciliation is a skill. If it is not tuned, it is either too sour or too greasy.
