Shredded Chicken with Cold Sauce
1.
Boil water in a pot, add ginger slices and cooking wine. Put the chicken thighs in boiling water and rinse with water. Soak the lotus seeds and wolfberry in advance and set aside.
2.
Put chicken thighs, lotus seeds, and astragalus in the inner pot, and add water to 4 marks.
3.
Add 1.5 cups of water to the outer pot, and put the inner pot into the outer pot.
4.
Cover and press the switch, cook until the switch jumps.
5.
Remove the chicken thighs and soak them in ice water for 3 minutes. Add half a cup of water to the outer pot, cover and press the switch to continue simmering lotus seeds and astragalus.
6.
Take out the chicken and tear it into thin strips. Wash the coriander and pepper, cut into small pieces, and chop the garlic into minced pieces.
7.
Heat oil, add minced garlic and chili, stir fry, add coriander stalks and other seasonings to make a sauce.
8.
Add the shredded chicken and coriander leaves and mix well.
9.
After the electric pot is switched on, add wolfberry and simmer for a while. Then add salt to taste.
Tips:
Tips:
1 If you don't like the taste of astragalus, you can add a little less, and if you like sweeter, you can add some red dates.
2 For chicken thighs, choose fresh thighs.
3 The second time adding water to the outer pot of the electric pot is to make the lotus seeds simmer a bit worse.
4When boiling the soup, add salt last.
