Cold Shredded Chicken

Overview

How to cook Cold Shredded Chicken at home

Tags

• cold dishes
• home cooking
• summer recipes
• lunch
• dinner
• aniseed
• balsamic vinegar
• chicken breast
• chicken essence
• chili oil
• enoki mushroom
• pickled garlic
• premium light soy sauce
• sichuan pepper oil
• carrot
• purple cabbage
• salt
• sesame oil

Ingredients

Steps

1. 1 Preparation materials: two chicken breasts, aniseed, carrots, purple cabbage, and enoki mushrooms.

   

2. 2 Thaw and wash the chicken breasts. Add water to the steel pot and add the aniseed ingredients to cook until the flavor develops. Add the chicken breasts and cook for ten minutes. Turn off the heat and soak for a while. The longer you soak, the better the flavor will be.

   

3. 3 Wash and cut the carrots, blanch them in cold water and drain them. Wash and cut the enoki mushrooms into sections, blanch them and drain them. Wash and cut the purple cabbage into shreds.

   

4. 4 Gently beat the shredded chicken with a rolling pin to loosen the meat tissue and tear it into shredded chicken. Chop the garlic and dice it. Mix all the ingredients and add balsamic vinegar, special light soy sauce, chili oil, Sichuan pepper oil, salt, chicken essence, sesame oil, and mix well. The reason why the garlic is minced is because children don’t like to eat garlic, but it is hot and needs to be soaked and sterilized. (The enoki mushrooms were added after I tasted them after mixing and found that they were a little bit woody. So there are no enoki mushrooms in the previous pictures. After adding the enoki mushrooms, the taste is crispy, and the enoki mushrooms eaten with the shredded chicken are not too chewy, making it easier for children to accept.)

   

5. 5 Garnish with scallions on top.