Fat-reducing Fitness | Shredded Shredded Chicken with Cold Dressing (spicy & Sesame Oil Version)
1.
Put cold water in the pot, add the green onion, ginger slices and cooking wine, put the chicken breast in the pot, boil on high heat until boiling, turn to low heat and simmer for 5-10 minutes
2.
Poke open with chopsticks to see, pick it up and put it on the plate when it's cooked, cover it with plastic wrap, and let it cool naturally
3.
Carrot grated
4.
Soak the fungus in advance, wash it, and blanch it with boiling water, not long. Shred.
5.
After the chicken breast is not hot, use a meat hammer to rip it into silk.
6.
Peel the garlic and squeeze it into a mashed garlic, add the mixed three shreds, and then add the sauce, 60ml vinegar, 30ml fresh soy sauce, 5g sugar, and stir to taste.
7.
Sesame oil version: drizzle with sesame oil, sprinkle a pinch of white sesame seeds, garnish with chopped coriander and shallots.
8.
Spicy version: On the basis of the sesame oil version, sprinkle an appropriate amount of oily spicy seeds and mix well.
Oily pepper (one bottle): 50g crushed chili pepper, 5g minced Chinese pepper, 20g white sesame seeds, 1g salt, mix well, and pour 200~250g vegetable oil that is hot until smoking. Essential for mixing dishes!
9.
Serve it to the table and start eating.
Tips:
Please master the ratio of vinegar and soy sauce in the sauce. The amount given in the recipe is what I think is right,
╰(*°▽°*)╯I love hot and sour, so this dosage is for reference only