Shredded chicken with shredded Japanese mushrooms ★Shredded chicken as a snack 4

Overview

It seems that no other shredded meat can absorb more juice after being cooked than shredded chicken. Although the shredded chicken itself is dry, it absorbs the sauce very well, and all oils and sauces are welcome, so you don't have to worry about the whole dish tasting bitter or astringent. Juicy slip~

Tags

• cold dishes
• home cooking
• common dishes
• old man
• dinner with friends
• autumn recipes
• lunch
• chicken breast
• enoki mushroom
• pods
• ryotei and lu
• sesame oil
• sugar
• white vinegar
• water

Ingredients

Steps

1. 1 Add chicken breasts to a pot with onion, ginger, cooking wine and cold water, cook for 10 minutes (lower heat after boiling), turn off the heat and simmer for 5 minutes. Tips★Use chopsticks to select the thickest part and cut it off. If the color is completely white, take it out and let it cool. If there is pink color, continue to simmer for 5 minutes.

   

2. 2 Once cool, tear into thin strips and set aside (or use refrigerated cooked chicken breasts directly)

   

3. 3 Blanch sweet pea pods under boiling water until cooked, soak in ice water and let cool

   

4. 4 Tear the enoki mushrooms into pieces, scald until cooked, and let cool

   

5. 5 Arrange the first 3 items on the plate★Pour the sesame oil directly on the shredded chicken to add smoothness.

   

6. 6 Mix the seasonings and put them on the plate★ "Rotei Watsuro" generally refers to the general Japanese soy sauce (diluted, it can be dipped in tempura or served with cold noodles or soba noodles). This jar has the flavor of kombu and shiitake mushrooms, and it also has the flavor of bonito.

   

7. 7 Slice green onion and seaweed into thin slices and place on a small plate. Serve. Pair with sauce and condiments as desired.