[flying Birds and Beasts]-a Summer Cold Dish "shredded Chicken with Mustard Jelly"

[flying Birds and Beasts]-a Summer Cold Dish "shredded Chicken with Mustard Jelly"

1. Chicken breast, mung bean starch, cucumber, coriander, green onion, sliced ginger, pepper, star anise, bay leaf, salt, rice wine, chicken powder, mustard sauce, sesame sauce, chili oil, sesame oil, balsamic vinegar.

2. Put the chicken breast in a pot under cold water, add green onion, ginger, pepper, star anise, bay leaves, then add rice wine, salt and chicken powder to a boil. After the water is boiled, simmer on low heat for 15 minutes.

3. To make the condiments, put mustard sauce in the bowl first, then put sesame sauce, sesame oil, chili oil, salt, chicken powder and vinegar in the bowl and mix well.

4. Pour 500 ml of three-quarters of water into the pot, and the remaining one-quarter of the water is used to stir up the mung bean starch.

5. Stir the mung bean starch with the remaining water.

6. Stir until there are no particles in the slurry, add 2 grams of salt to the slurry and stir evenly for later use.

7. At this time, the chicken breast is cooked, but do not take it out. Soak it in the original soup for one hour and let it cool for later use to further taste.

8. Turn the water in the pot to a low heat and pour the slurry into the slurry quickly and stir evenly.

9. Stir until the flour paste becomes viscous and the dough is thoroughly cooked and gelatinized, then turn off the heat.

10. Pour the cooked noodles into a nine-inch iron pan while they are hot, and let them cool. Cover the cold noodles with plastic wrap and put them in the refrigerator for 1 hour.

11. Take out the soaked chicken breast and tear it into shreds by hand.

12. Fen Tuo refrigerate for 1 hour and take it out.

13. Put the powder tuo on the chopping board and cut it into a bar code disc with a knife.

14. When coding the plate, place the irregular vermicelli around the cut out noodles on the bottom of the plate, and place the neat noodles on the surface and arrange them neatly.

15. Cut the cucumber into thin strips and put it in the shredded chicken.

16. Pour in an appropriate amount of mixed mustard sauce and mix well.

17. Spread the mixed chicken shreds on the vermicelli, sprinkle a little cilantro for garnish.

18. Add seasoned mustard sauce to the surroundings and serve.

Tips:

Characteristics of cold dishes; beautiful color, smooth jelly, delicious chicken shreds, sauces, cold and delicious, delicious.



Tips;

1. The shredded chicken can be mixed to taste according to your own taste, or you can use garlic juice, chili oil, pepper oil or salty and fresh to mix it without mustard. You can also use chicken thighs when making it, and tear the meat. It's better to break some.

2. When making the flour tuo, the ratio of water should be mastered, one to five or one to six is fine, do not add the water for mixing the slurry separately, just take a quarter of it, if you feel that the water is too much , But the syrup has been in the pot, that’s okay, you can cook it for a while to evaporate a part of the water, and turn off the heat when the viscosity is right. After the water is boiled, change the heat to a low temperature and then add the powder paste. If it is boiled, it will not be beautiful, remember!

3. Mung bean starch, potato starch, and sweet potato starch can be used to make tufty jelly, but it is recommended to use mung bean starch for the first time, because potato starch and sweet potato starch are not as strong as mung bean starch. Good will be very soft.



This family-eat summer cool side dish with a large stir-fry spoon "shredded chicken with mustard jelly" is ready. It tastes cool, smooth and delicious, for your reference!