1. The chicken is skinless and boneless, and blanched in boiling water with ginger slices and two spoons of salt.
2. The chicken is cooked until the chopsticks can be easily passed through, and then it is cooked thoroughly.
3. Cut off the enoki mushroom and rinse off the tail. Wash the carrots and rub shreds for later use.
4. Carrots and enoki mushrooms are blanched and cooked. After picking up, try to squeeze the water out as much as possible, otherwise it will affect the taste.
5. Mix the shredded chicken with carrots and enoki mushrooms, add two spoons of soy sauce and Kewpie's spicy salad sauce.
6. Then add the right amount of Kubi Roasted Sesame Salad Sauce and stir well, and the three shreds of cold salad is complete, and it tastes full of flavor!
Tips:Don't forget to put ginger slices when the chicken is cooking, it can effectively remove fishy.
