My family also likes to eat cold chicken breast, which is hot and sour for appetizing. The chicken is tender, not firewood at all. The more you eat, the better it tastes, especially if you put it in the refrigerator for a while. Today, let's share my practice of cold chicken breast. Why does the family say they are full of praise? I hope you like it too.
Characteristics of cold chicken breast _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
_ _ _ _ Start making _ _
Step 1: Wash the chicken breast, cut a few small pieces along the grain, and then put it in a pot for blanching.
Tip: Add cooking wine, ginger slices and onions to the pot. After the water is boiled, it is divided into about 3 times. Not too long. If it is too long, the chicken will be easy to firewood.
Step 2: blanch the chicken breast, wash it and tear it into shredded chicken by hand.
Tip: It is easier to tear along the texture of chicken, which looks better. If not, cut it into long strips with a knife.
Step 3: Add shredded chicken and ginger slices, add soy sauce and starch cooking wine and mix well for a while, so that the chicken tastes delicious and fishy.
Tip: At this time, remember not to directly cold salad, but also to marinate.
Step 4: Put the pickled shredded chicken into the pot again and blanch it. Boil for about 3 minutes, remove and drain.
Tip: Add some lemon, cooking wine and ginger to the pot this time, which can better remove the fishy smell.
Step 5: Drain the shredded chicken and add lemon, shredded cucumber, shredded carrot, coriander, soy sauce, mashed garlic, dried pepper, white sesame and so on. Heat oil in the pan and pour it down.
Tip: Add some oil to shredded carrots to make them taste better and the nutrients of carrots are easier to absorb.
Step 6: Add salt and sesame oil, stir well and pour into a plate.
Why should chicken breast be cooked twice? Many friends may find that I scalded the chicken breast twice, the first time into small pieces and the second time into shredded chicken.
1: Because the whole chicken breast is blanched, the water inside can't be blanched, and the deodorization effect is not good. After cutting into small pieces, there are a lot of fishy parts, and the taste is good.
2. Many parts of the shredded chicken are not cooked yet, and there is no fishy smell. If you blanch it again, there will be no fishy smell.
Why use starch for cold chicken breast? Grasping it evenly with starch locks the moisture of shredded chicken, making it smoother and more tender, and it is not firewood to eat. We should not only add starch, but also add an egg white, which will taste good after blanching.
skill
1: When we cook this dish, we can also add the fried Chili oil and add it at the end.
2. Cut shredded carrots must be blanched and oiled, only in this way can carotene be absorbed by human body.
3: This dish can be refrigerated in the refrigerator for half an hour before adding seasoning, which is more sour and refreshing.
4: Don't add too much lemon, two slices are enough, and the deodorization effect is very good. You can also add some dried tangerine peel.