Shredded Chicken with Cold Sauce
1.
After the chicken breasts are cleaned, put cold water into the pot, add 2 star anises, 4 slices of ginger, 4 slices of bay leaves, 1 small piece of cinnamon, 1 spoon of cooking wine, appropriate amount of pepper, and bring to a boil over high heat. After the water is boiled, turn off the heat without picking it up, cover the pot, and simmer the meat in the boiling water in the pot for 30 minutes until the meat is cooked.
2.
While braising the meat, you can prepare side dishes. Wash the cucumbers, shred them, cut small red peppers into circles, soak the black fungus fully, remove the stalks and cut into shreds.
3.
Prepare the sauce: put salt, vinegar, light soy sauce, oil consumption, (for the amount refer to the seasoning area) and half a bowl of cold boiled water in a bowl and stir well for later use.
4.
Pour the chopped ginger and garlic froth into the prepared sauce and marinate.
5.
Take a pot, heat the pot, and then pour in an appropriate amount of cooking oil. When the oil temperature is 6.7 percent hot, turn off the heat. Then pour the oil into the juice to give out the aroma of garlic, and then stir well. The sauce is ready.
6.
At this time, the chicken breast is almost cooked. To determine if the chicken breast is cooked, you can use chopsticks to check it. The cooked chicken breast will not flow out of soup. If there is still pink blood flowing out, then more Cook for a while. After the chicken breast is cooked, quickly take it out and quickly pass it in cold boiled water, so that the meat is firmer and more tender.
After the water has passed, the chicken breast is dried to control the moisture and let it cool. When it's not hot, you can tear it into strips, making it as thin as possible to make it more delicious.
7.
Don't pour out the water used to cook the chicken breast. Put the black fungus into a drain spoon, put it in a pot of boiling water, and blanch it. Drain the water and set aside.
8.
Put the torn chicken breast into a bowl containing cucumbers and fungus, and spread it on top. Put the chopped millet spicy on the chicken breast.
9.
Add 1 tablespoon of Chinese pepper oil, pour over the prepared seasoning juice and 3 tablespoons of red oil, and stir well.
10.
After mixing well, sprinkle with chopped green onion and start eating. Doesn't it look very attractive?
A very delicious and refreshing Sichuan-flavored spicy and red oil chicken shreds is complete. In summer, is this kind of dish very simple?
Tips:
1. The whole piece of chicken breast is not easy to be cooked. If it is cooked for too long, the taste of the chicken breast will become stale. The best way to cook chicken breast is to boil it and then slowly simmer the inside. The chicken breast cooked in this way is tender and tastes the best.
2. All kinds of sauces can be adjusted according to your own preferences. If you don't like to eat cold, you don't need to soak in cold water. This dish is delicious when eaten hot and cold.
