Cold Shredded Chicken in Hot and Sour Sauce

Name: Cold Shredded Chicken in Hot and Sour Sauce
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1 piece Chicken breast; 150g Mung bean sprouts; 2 pieces Coriander; a pinch Scallions and ginger; 1 clove Garlic; 2g Salt; 1 spoon Zero-calorie sugar; 2 spoon light soy sauce; 1 spoon rice vinegar; 1 spoon Chili powder; 1 spoon white sesame; 1 spoon cooking wine

Hand-shredded poached chicken over crisp bean sprouts, dressed with a hot-and-sour sauce of vinegar, chili, and toasted sesame, light yet deeply satisfying.

20 minNewEasy Cold Dishes Mix Sour Spicy

Instructions

1
Prepare the main ingredients: mung bean sprouts, chicken breast, and cilantro.
2
Blanch the mung bean sprouts in boiling water for 30 seconds, then remove and set aside.
3
Put the chicken breast in cold water, add scallions, ginger, and cooking wine to remove the fishy smell.
4
After the water boils, reduce to medium-low heat and cook. You can check if it's done by gently piercing with chopsticks.
5
Shred the chicken along the grain into strips, mix it with bean sprouts, add salt, minced garlic, zero-calorie sugar, light soy sauce, rice vinegar, chili powder, white sesame seeds, and pour a little hot oil on top.
6
Add the chopped cilantro, toss and mix evenly.
7
Sour and spicy, appetizing, low in fat and calories with no burden.