You can't miss the "shredded chicken in Beijing sauce" chicken breast instead of pork. Still fresh and tender, with a strong sauce flavor. It is delicious with bean skin and refreshing cucumber, carrot and shredded onion, and it is not greasy and full of low fat!

Food preparation

Chicken breast | tofu skin | cucumber | carrot | onion

Specific practices

1. Pickled chicken breast: Wash and shred chicken breast, and add 1 tbsp cooking wine, 1 tbsp soy sauce and 1 tbsp cooking oil.

2. Add 1 tbsp starch, a little sugar and half an egg white, and marinate evenly for 10 minute.

3. Adjust a sauce: add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sweet noodle sauce and appropriate amount of sugar to the bowl.

4. Stir the sauce evenly and set aside. Shred cucumber, carrot and onion, slice tofu skin. Add shredded chicken into the hot oil, stir-fry until it changes color, then pour in the prepared sauce, and continue to stir-fry until the juice is collected.