Bright color, crisp and refreshing.

material

Ingredients: chicken breast 250g, vermicelli 250g, cucumber125g, egg 30g.

Seasoning: salt 3g, soy sauce 3g, vinegar 3g, monosodium glutamate 4g, sesame oil 10g, starch (pea) 5g, salad oil 40g, mustard 3g.

working methods

1. Peel the chicken breast, wash it and cut it into filaments. Wash and shred cucumber and vermicelli separately (don't slice cucumber and vermicelli too finely). Mix shredded chicken with egg white, salt, wet starch and monosodium glutamate.

2. Heat the pot over medium heat, put oil on it, put the shredded chicken in the pot and spread it out slowly with chopsticks until cooked (about two or three minutes), then pour it into a colander and filter off the oil.

3. Blanch the vermicelli with boiling water, then rinse it with cold boiling water, then put it on the bottom of the plate, put shredded chicken on it, put shredded cucumber on it, and then pour a little sauce made of balsamic vinegar, soy sauce, monosodium glutamate and sesame oil. Serve with mustard.