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1. Wash the chicken breast. The amount I used was about 200, and I made two separate portions.
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2. Boil the ginger slices, cooking wine and washed chicken breasts in an electric saucepan until boiling, then simmer for about 10 minutes.
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3. Let the watered chicken breasts cool, and tear them into shreds by hand; soak the black fungus in hot water and shred the cucumbers and carrots (I used a special shredder tool, just minutes)!
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4. Seasoning is very important! ! ! I don’t have any red peppers in my house. I just have the ready-made chili peppers. The peanuts are particularly fragrant. Then add white sesame seeds, chopped coriander, salt, pepper, sesame oil, light soy sauce, and vinegar and stir well!
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5. Mix the chicken shreds with the other three shreds, and pour in the mixed spicy ingredients.
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6. This one dish is enough for me to eliminate a large bowl of rice in minutes! !
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Tips:Don't cook chicken breast for too long, or it will be too old!
