roasted sesame seeds
How to make shredded chicken with cold sauce
Thaw chicken breasts ahead of time ➡️ Put cold water in a pan, add the thawed chicken breasts, sliced green onions, ginger and deodorize (I put 2 handfuls of green onions, 5) (slices of ginger) ➡️ Fire Cook for 20 minutes (I cooked it on high, turned it down to low and cooked it some more, mainly because I didn’t want it to be undercooked inside) ➡️ Once it’s cooked, remove from the heat. Let cool.
Don’t be idle while you’re cooking chicken breasts! Add the soaked fungus, carrots Cut into thin strips (kitchen white, not very well cut, will just watch), mushroom pairs cut (and chicken shreds about the same length) ➡️ put water Bring to a boil, bubbling (save time, I choose hot water and boil faster), add the mulligans, carrots , mushrooms, blanch ➡️ after blanching ➡️ remove from the water, drain and set aside on a plate
Tear the chicken breasts into shreds and pour in the blanched fungus, carrots Pour the sauce with the soy sauce, vinegar and sugar and mix well ➡️ Put the garlic and green onion on top and heat the oil. , drizzled over the garlic and scallions ➡️ Finally, sprinkle with cooked sesame seeds (I used white, I felt pretty) End of the line, let’s eat!
Tip 2: Stay patient while tearing the shredded chicken!
Tip3: I used about half a chicken breast for this one, so you have to choose the right amount according to the side dish!
Tip4: I didn’t think it was tasty enough at the end and added beef sauce ^_^