Health benefits
Mung bean sprouts: low in protein
Carrots: enhance immunity, protect eyesight, fight cancer and prevent cancer
Coriander: Enhance immunity, antioxidant, anti-cancer and prevent cancer
Food ingredients
Chicken breast ( 1 piece ) | Mung bean sprouts ( 300g ) |
Fine vermicelli (appropriate amount) | Carrot ( Half root ) |
Coriander ( 1 ) | Yipin Fresh Soy Sauce ( 2 Seasoning spoon ) |
Oyster sauce ( 1 seasoning spoon ) | Garlic ( 3 cloves ) |
Scallions (appropriate amount) | Ginger slices ( 3 slices ) |
Cooking wine ( 2 seasoning spoons ) | Sugar ( 1 seasoning spoon ) |
Vinegar ( 1 seasoning spoon ) | Chili oil ( appropriate amount ) |
Black sesame ( 1 seasoning spoon ) | Chicken essence ( appropriate amount ) |
Sesame oil ( 1 seasoning spoon ) | Sesame oil ( 1 seasoning spoon ) |
Salt ( appropriate amount ) |
How to make cold shredded chicken and bean sprouts
1. Prepare a piece of chicken breast and wash it.
2. Put the chicken breast into the pot, add cooking wine, green onion and ginger slices, turn to high heat and cook.
3.After the chicken breast is cooked, take it out and let it cool, and tear it into shredded chicken by hand.
4. Blanch the mung bean sprouts until they are green, remove and drain the water.
5. Cook the thin vermicelli in a pot, cover with cold water and set aside.
6.Grate (or cut) the carrots into shreds.
7. Blanch the carrots until raw, remove and set aside.
8. Cut the coriander into sections and pound the garlic into minced garlic.
9.Put all the prepared materials into the basin.
10.Add fresh soy sauce, oyster sauce, sugar, vinegar, chicken essence, salt, sesame oil, Sesame oil, chili oil, black sesame.
11. Stir evenly, plate and serve.
Tips
1.Just cut the bean sprouts raw, do not overcook them.
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