Mixed shredded chicken

Overview

When making chicken soup, I remove the chicken breasts, because every time the chicken breasts are left and no one eats them! Today I cooked the chicken breast and shredded it into shreds and mixed it up to eat!

Tags

• cold dishes
• home cooking
• chinese banquet
• old man
• dinner with friends
• summer recipes
• full banquet of manchu and han dynasties
• lunch
• aniseed oil
• balsamic vinegar
• chicken breast
• chili oil
• cucumber
• garlic cloves
• light soy sauce
• onions
• sugar
• zanthoxylum bungeanum
• ginger slices
• salt
• sesame oil

Ingredients

Steps

1. 1 Let’s make aniseed oil first: the ingredients are not included, I used 100 grams of peanut oil, 50 grams of olive oil, and 50 grams of linseed oil

   

2. 2 The aniseed ingredients include onion, ginger, garlic, star anise, cinnamon, pepper, fennel, and bay leaves

   

3. 3 First add peanut oil and aniseed ingredients and simmer for 10 minutes

   

4. 4 Then add olive oil and flaxseed oil over low heat and simmer for 5-10 minutes

   

5. 5 Finally, filter out the aniseed ingredients to make aniseed oil, especially suitable for cold dishes

   

6. 6 Removed piece of chicken breast

   

7. 7 Add salt, onion, ginger, pepper, and water to a small pot

   

8. 8 Add the chicken breasts and bring to a boil, then turn to low heat and simmer for about 10 minutes

   

9. 9 Cool the cooked chicken breast and tear into shreds

   

10. 10 Wash and cut cucumber into shreds

    

11. 11 Place on a plate and sprinkle with a little salt to drain the water

    

12. 12 Take a small bowl of sauce: light soy sauce, balsamic vinegar, sugar, sesame oil and a spoonful of chicken breast soup and stir well

    

13. 13 Put cucumber shreds on the bottom, then put chicken shreds

    

14. 14 Pour the sauce over the ingredients

    

15. 15 Then add chopped green onion and minced garlic

    

16. 16 Heat the aniseed oil and chili oil slightly and pour it on the minced garlic

    

17. 17 Stir evenly when eating