Enoki mushrooms mixed with shredded chicken

Overview

Although it is winter and the temperature outside is very low, now that there is a heater at home, the indoors are warm and dry. Sometimes I just want to eat some cold dishes. I tried out Kewpie Salad a few days ago. The manufacturer sent me two small packets of salad dressing flavored with mixed vegetables. I tasted it and found it was slightly sweet with a bit of spiciness. The dish mixed with it was refreshing and delicious, and particularly appetizing.

Tags

• cold dishes
• home cooking
• old man
• banquet dishes
• lunch
• chicken breast
• cooking wine
• cucumber
• enoki mushroom
• garlic
• light soy sauce
• zanthoxylum bungeanum
• carrot
• ginger slices
• salad dressing
• salt

Ingredients

Steps

1. 1 Ingredients: chicken breast, enoki mushroom, cucumber, carrot.

   

2. 2 Pour cold water into the pot, add the chicken breast, add peppercorns, ginger slices and cooking wine, and cook until the chicken breast is completely mature.

   

3. 3 While the chicken breasts are cooking, let’s deal with the ingredients. Remove the roots of the enoki mushrooms, wash them and control the water.

   

4. 4 Shred the cucumber and carrot separately.

   

5. 5 Mince the garlic.

   

6. 6 Take out the cooked chicken breasts, wash and drain.

   

7. 7 Tear the chicken breast into thin shreds along the grain.

   

8. 8 Blanch the enoki mushrooms for 2 minutes until cooked.

   

9. 9 Blanch the carrots for half a minute, take out and rinse to control the water.

   

10. 10 Put the enoki mushrooms, carrot shreds, cucumber shreds, and chicken shreds into a large bowl, and add the minced garlic.

    

11. 11 Add a tablespoon of light soy sauce and a little salt.

    

12. 12 Add a packet of salad-flavored kewpie salad dressing, stir well and serve.