Yuba Mixed with Shredded Chicken
1.
Soak the yuba in clean water in advance, wash twice in the middle, soak for at least 1-2 hours, the yuba will be soft and elastic
2.
Wash the purple cabbage and cut into filaments for later use
3.
After washing the chicken breast, remove the fascia.
4.
Put a small spoon of salt, more than ten peppers, aniseed, green onion, and ginger slices into a pot of water
5.
First cook the seasonings in a pot for five or six minutes to bring out the aroma
6.
Add chicken breasts
7.
After the high heat is boiled, simmer on a low heat for about ten minutes, remove and let cool.
8.
Green pepper cut into circles and set aside
9.
Shred red bell peppers and set aside
10.
After the chicken breasts are cooked, remove the spices from the pot, squeeze the soaked yuba to remove excess water and put them into the broth of the chicken breasts;
11.
At this time, you can add an appropriate amount of salt to facilitate the yuba flavor. After the fire is boiled, leave the fire immediately and soak the yuba in the soup to fully absorb the umami flavor of the soup.
12.
Use the back of a knife to pat the chicken breast on the cutting board a few times to loosen the meat to help tear it, then tear it into filaments by hand, and put it in the container
13.
Add shredded red cabbage, shredded red pepper, green pepper rings, chopped peanuts, black sesame seeds, etc.
14.
Then put the dried yuba with the soup into the container. At this time, you can taste the salty taste before deciding whether to add more salt.
15.
After the oil is heated in the pot, add the peppercorns and fry it to get a fragrance. Pour the hot oil on the surface of the vegetables, sprinkle with coriander, mix well, and enjoy.
Tips:
The chicken breasts I bought are still tenderer.
After the chicken breasts are cooked, remove the spices from the soup. The soaked yuba is squeezed out of excess water and put into the broth of boiled chicken breasts. At this time, you can add an appropriate amount of salt and chicken essence to facilitate the yuba's flavor. After the fire is boiled, leave the fire immediately and soak the yuba in the soup to fully absorb the umami flavor of the soup.
If you don’t like to eat raw purple cabbage, you can also blanch it slightly in the broth of boiled chicken breast, but it must not be long, otherwise the color will fade and the taste will not be crispy.
My family can’t eat spicy, so it’s only slightly spicy. Friends who like spicy can add dried red peppers before pouring the oil at the end, it’s spicy and tempting.
