material
Two pairs of chicken breast, half a cucumber, a proper amount of kimchi, a teaspoon of spicy oil, a teaspoon of rice vinegar, two teaspoons of soy sauce, a teaspoon of sugar and a teaspoon of white sesame seeds.
working methods
1: Boil the chicken breast in boiling water for 20 minutes, let it stand for 10 minutes, then take it out and let it cool. Because it needs to be cooked a little to keep it from thinning, the cooking time is lengthened. )
2. Beat into shredded chicken with an egg beater.
3: Put the shredded chicken into a fresh-keeping box and refrigerate for about 3-4 days. If you know that you can't eat it all at once, you can subcontract and freeze it to avoid wasting ingredients!
4. Cucumber shredding
5: Mix all the ingredients of the hot sauce evenly.
6: Put shredded chicken in the bowl.
7: Add shredded cucumber.
8: There is also a proper amount of kimchi.
9: Serve with hot sauce!
Method 2: Hand-roll shredded chicken.
material
1 boiled chicken, half a cucumber, four apples, two crab sticks, a little salad dressing, a proper amount of Chinese cabbage, and two pieces of laver from Imperial Rice Ball.
working methods
1: laver can be burned [half a slice] or royal rice ball laver 1 slice.
2. Take out the chicken breast, peel it, cut it into shredded chicken and put it in a bowl. Put a grid of water in the rice cooker to dry, then let the chicken stew for about 5 minutes to warm it up, but it won't be cooked again.
3: Slice apples, soak them in ice salt water, shred cucumbers and cabbages, soak them in ice water, and drain them for later use.
4. wrapped in seaweed in rice balls ... just the right size.
5: Take a piece of seaweed and lay it flat on the table, place shredded cucumber and shredded cabbage at a 45-degree oblique angle, and pour salad sauce on it.
6: Add apple slices, crab sticks and shredded chicken and roll them into a funnel shape.
7: Chicken creative dishes are served! Eat while it's hot ~ ~ seaweed is crunchy ... the best.
Method 3: Cold shredded chicken and taro.
material
1 shredded taro, 50g chicken breast, 10g cucumber, 10g carrot, 5g tremella, peanut butter, 3 tbsps peanut butter, 1 tbsps soy sauce and half a teaspoon salt.
working methods
1: soak tremella in water and cut into sections.
2. Slice carrots and cucumbers.
3: Shred taro and cook in boiling water for 30 seconds.
4: Cold water again
5: Marinate the chicken for 30 minutes.
6. Mix sauce ingredients, such as peanut butter, which is too thick, and mix with warm water.
7: Heat the wok and fry the chicken until golden on both sides.
8: Add water, cover the wok and cook the chicken until it is fully cooked.
9: After cooling, shred the chicken.
10: Put shredded taro on the dish, and then spread cucumber, carrot, tremella and chicken in turn.
1 1: Serve with sauce.
Method 4: Thai hot and sour shredded chicken noodles.
material
Two in the east of Ebony Xiguan, Chicken Breast 180g, Onion 1/3, Appropriate amount of coriander, Onion 1, Little Tomato 7, Pepper 1 and Garlic 3.
working methods
1: A large collection of ingredients.
2: The chopped onion is soaked in ice water to cool the spicy taste.
3: Chop onions, peppers, coriander and garlic, and cut small tomatoes into four equal parts for later use.
4: Add 1 tbsp rice wine to chicken breast in boiling water to remove fishy smell and cook. The chicken breast is cold and shredded.
5: Boil a pot of boiling water and cook the east side of Ebony Xiguan, then pick it up and put it on the plate.
6. adjust the hot and sour sauce: take a container, squeeze lemon juice and mix well with 3 tablespoons Thai hot and sour sauce.
7: Take a large bowl and add shredded chicken, shredded onion, chopped green onion, pepper, minced garlic and small tomatoes.
8: Pour in the hot and sour sauce and mix well with chopsticks.
9: Spread hot and sour shredded chicken on the noodles.