1. Food preparation. Chicken breast (1), seasoning, soy sauce (2 tablespoons), salt, hot sauce, sesame oil, coriander (appropriate amount) and cooking wine (appropriate amount).
2. Cut the chicken breast into pieces, put it in a pot with cold water, put some cooking wine, and boil it over high fire.
3. Cooked chicken breast (soup can also keep the following strips).
4. Add ice water to cool (make the chicken breast firmer).
5. Pinch off the excess water and shred the chicken by hand.
6. Put all seasonings together except cooking wine.
7. Add coriander and mix together.
8. Serve the plate.
Nutritional value: 1. Chicken breast contains protein, fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B 1, B2, C, E and nicotinic acid? Points. Less fat and high unsaturated fatty acids. It also contains cholesterol and histidine.
2. Every 100g chicken breast contains about 1.2g imidazole dipeptide, which is richer than pork, tuna and bonito? Rich.
3. The protein content of chicken breast is relatively high. Generally, a piece of chicken breast is about 200 grams, including 40 grams of protein, which can almost meet most of a person's daily protein needs and is easily absorbed and utilized by the human body. It contains phospholipids that play an important role in human growth and development, and is one of the important sources of dietary phospholipids in China.
4. Chicken breast is tender, delicious and nutritious, which can nourish and preserve health. It only contains the fat equivalent to shrimp and crab, and it is the only meat without worrying about being hurt by animal fat.