1. Pour enough water into the pot, add 3 slices of ginger, a spoon of cooking wine and a piece of chicken breast and cook for 20 minutes, until the chopsticks can easily pass through the chicken breast.
2. Grate the cucumbers and carrots.
3. Mix the rubbed carrots and cucumbers and spread them on the bottom of a large bowl.
4. Find a small bowl and mix 2 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of Laoganma, 1 teaspoon of chicken essence, 1 teaspoon of sugar, and appropriate amount of sesame oil into a sauce.
5. Let the cooked chicken breasts cool thoroughly and tear them into shreds by hand according to the texture of the chicken. Put the chicken shreds on the cucumber shreds and carrot shreds.
6. Finally, pour the previously adjusted sauce and sprinkle with white sesame seeds. Remember to mix well when eating.
Tips:When tearing the chicken, be sure to tear it according to the texture of the chicken, so that the operation is easier.
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