Preparation materials: chicken breast: 731 grams, Ding Xiang Fang white seasoning: 22 grams, Ding Xiang Fang red seasoning: 29.5 grams, Bai Ji Cake: 15, cumin powder: appropriate amount, salad dressing: appropriate amount, lettuce: appropriate amount, tap water: 365 grams.

1, chicken breast cleaned with water, then cut into thin slices, the thinner the better.

2, white material with water to melt, and then into the chicken mix, and then put the rock sugar refrigerated for 2 hours.

3. After 2 hours, take out the chicken, add the red ingredients and mix well, then put it into the refrigerator again for more than 12 hours.

4: Heat oil in a wok, put the bhajis in it and deep fry until golden brown on both sides, then remove and set aside.

5: Heat oil in a separate pan and fry the marinated chicken.

6, the fried cake from the center cut, do not cut off, and then put the washed lettuce.

7, put in the fried chicken, and then sprinkle the appropriate amount of cumin powder.

8, squeeze on the appropriate amount of salad dressing, you can enjoy.