1. Cut cucumber and carrot into shreds, and shred the fungus after soaking.
2. Boil the chicken breast in a pot under water, turn the pot to medium-low heat and cook for 10 minutes, remove and let cool
3. Let the chicken breasts cool down for blanching shredded carrots and fungus, and then blanch them for later
4. Tahini, the taste is very fresh, white vinegar, sugar, salt, crushed chili, white sesame, sesame oil in a bowl and stir well to adjust the juice
5. After the chicken breast cools down, tear it into strips by hand according to the texture of the chicken
6. Add blanched carrot shreds and fungus shreds
7. Add cucumber shreds
8. Pour the adjusted juice and stir evenly
9. Platter
10. Finished product
