1. Boil water in a pot, add a spoonful of salt and a spoonful of oil. After the water is boiled, add the cleaned spinach and blanch for 1 minute.
2. Remove the spinach and squeeze the water and cut into small pieces.
3. Eat the remaining half of the roast chicken.
4. Remove the chicken and tear it into thick shreds by hand.
5. Put the spinach segments and chicken shreds together and mix evenly.
6. Add appropriate amount of sugar.
7. Add appropriate amount of sesame oil.
8. Add appropriate amount of chili oil and mix well.
Tips:1. Because salt is added when blanching spinach, the roast chicken itself also has a salty taste, so there is no need to add salt.
2. Such fast-handed dishes are simple and casual. You can use your favorite vegetables and seasonings at your fingertips. Add some sesame or mustard, and the taste is also very good.
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