How to make cold noodles with shredded chicken and sesame sauce

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  1.Put an appropriate amount of water into the pot, add the chicken legs and ginger slices, add a tablespoon of cooking wine and bring to a boil, skim off the foam, and cook until the chicken legs are cooked through, and there is no blood when piercing them with chopsticks.
  

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  2. Let the chicken legs cool, remove the chicken legs and tear them into thin pieces Silk.Wash the cucumbers and carrots and cut them into shreds, wash the bean sprouts and set aside, and prepare fresh slices.
  

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  3. Prepare the seasoning: 3 tablespoons of sesame paste mixed with 3 tablespoons of water Open, add 2 tbsp sesame oil, 3 tbsp light soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tsp chicken essence, 1 tsp pepper oil, 2 tbsp red oil, 3 cloves minced garlic, and appropriate amount of minced coriander.

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  4. Boil a pot of water, add a few drops of oil, and put the mung bean sprouts into the boiling water Blanch for ten seconds, take out and set aside.

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  5. Blanch the shredded carrots in boiling water until raw, remove and set aside.

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  6. Boil another pot of water, add some salt to the water, and drop a few drops of oil.When the water is boiling, add the noodles and cook for two minutes until cooked, take them out and soak them in cold water for a while.

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  7. Remove the noodles and drain them, mix well with 2 tablespoons of salad oil, this will Prevent noodles from sticking to each other.

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  8.Put an appropriate amount of cold noodles, cucumber shreds, mung bean sprouts, and carrots into a bowl Shred it, pour an appropriate amount of sesame sauce, sprinkle with some chopped coriander, mix well, and you're ready to eat.