Refreshing Cucumber Salad with Goddess Dressing
1.
1. Thaw the chicken breast, wash and cut into pieces.
2.
2. Cut garlic into small pieces and shred ginger. Marinate chicken breasts with cooking wine, extremely fresh flavor, garlic and ginger for more than half an hour.
3.
3. Put it in the Changdi steaming oven, select the pure steaming mode, 100 degrees, about 25 minutes
4.
4. You can make sauce while steaming chicken breast. Cut the ingredients of the green goddess sauce into small pieces and put them in a cooking cup. Squeeze the juice from the lemon, mix well with Dijon mustard and fish sauce, then add to the ingredients.
5.
5. Use a food processor or a wall breaker to beat all the ingredients into sauce.
6.
6. Tear the steamed chicken breast into shredded chicken according to the muscle texture.
7.
7. Add goddess sauce as needed, mix well and set aside.
8.
8. Wash the cucumber and slightly trim off the small bumps on the surface. Then directly use a paring knife to cut into strips of cucumber slices, like a streamer.
9.
9. Spread the cucumber slices on the chicken shreds. Sprinkle with small red peppers, chopped walnuts or other chopped nuts.
10.
10. When enjoying, mix all the ingredients and ingredients well.
Tips:
When making green goddess sauce, it is best to use a wall breaker, which is labor-saving and efficient, and the finished product is the most delicate. When there is no wall breaker, it is possible to use a food processor, a juicer or a meat grinder, but the finished product is relatively coarse. If it is too dry, add a small amount of milk or coconut milk.
