Material preparation
1. Chicken breast 300g
2. Green pepper 1 piece
3. Red pepper 1 piece
4. Cucumber 1 root
5. Appropriate amount of onion, ginger and garlic
6. Appropriate amount of salt, vinegar, soy sauce, pepper powder, sesame oil, sugar and Chili sauce.
Production step
1. Wash the chicken breast, cut it into small pieces, blanch it with boiling water to remove blood and fishy smell, take it out and soak it in ice water for 10 minute to make it more crisp.
2. Wash and shred green peppers, red peppers and cucumbers, and mince onion, ginger and garlic for later use.
3. Take out the blanched chicken pieces, drain the water, put them in a bowl, add salt, vinegar, soy sauce, pepper powder, sesame oil, sugar and Chili sauce, mix well, and marinate for 10 minute.
4. Cool the oil in a hot pan, add onion, ginger and garlic until fragrant, add green pepper, red pepper and shredded cucumber and stir fry a few times, add salt and a little vinegar, stir fry evenly and turn off the fire.
5. Put the marinated chicken pieces into the fried vegetables and mix well.
Edible method
Put the cold vegetarian chicken on a plate, sprinkle some sesame seeds and coriander, and serve. This dish is refreshing and delicious, with a crisp taste, which is very suitable for summer consumption. In addition, the cold vegetarian chicken can also be added with appropriate amount of side dishes such as shredded tofu and fungus, which is more abundant and delicious.
Tips
1. Chicken breast can be replaced by shredded tofu and vegetarian chicken.
2. Vegetables can be increased or decreased according to personal taste.
3. The time for curing chicken should not be too long, otherwise it will affect the taste.
4. Cold vegetarian chicken can be made in advance and put in refrigerator for better taste.