Lime Mint Chicken Shreds
1.
Clean the chicken breasts, tear off the surface fascia, add ginger slices and cold water into the pot, turn to a low heat and simmer for 20 minutes, then turn off the heat and cover the pot and simmer for 10 minutes.
2.
Wash the mint leaves with salt water and control the water for later use.
3.
Shred 2/3 of the onion, dice the other 1/3, and shred the carrot.
4.
Mix well with fish sauce, cold boiled water and white sugar, squeeze in 1 lime juice, add chopped millet pepper and mix thoroughly as the sauce (1 millet pepper is hot enough).
5.
Take out the stewed chicken breast and let it cool, tap it with a rolling pin and tear it into silk.
6.
Mix the mint leaves, chicken shreds, carrot shreds and onion shreds, add the sauce prepared in step 4, mix well and serve.
Tips:
1. The chicken shreds and sauce are best eaten and mixed, otherwise the chicken shreds will be soaked for a long time to affect the taste.
2. The taste of the sauce can be adjusted according to your own taste. If you don't like carrots, you can replace it with purple cabbage. It is recommended not to omit onions.
Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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