Pan-fried Chicken Breast with Cucumber Exclusive

Name: Pan-fried Chicken Breast with Cucumber Exclusive
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1/2 piece Cucumber; 80g Chicken breast; a pinch black fungus; 1/2 tsp Edible oil; 1/2 piece Red bell pepper; 3 pieces Garlic; 1g table salt; 1g chicken essence; 8g white vinegar; a pinch table salt; 3g light soy sauce; a pinch Starch

Golden-seared chicken breast lands on a bed of cool cucumber, wood ear and red pepper for a protein-rich salad. Warm and cold, tender and crisp, a satisfying balance in one bowl.

20 minNewEasy Cold Dishes Mix Garlic Flavor

Instructions

1
Cut the prepared wood ear mushrooms into pieces.
2
Lightly hit the cucumber's skin; it looks like the skin hasn't been cleaned thoroughly, then cut it into pieces.
3
Cut the red peppers and put all the ingredients together.
4
Slice the neat parts of the chicken breast.
5
Put salt in the bowl.
6
Add light soy sauce.
7
Mix well and marinate for 10 minutes.
8
Add starch and mix evenly.
9
A hot pan with cold oil.
10
Put the chicken in when the oil is hot.
11
Fry both sides until golden yellow.
12
Cut the pupal shovel into small pieces and place them by the side of the pot to drain the oil.
13
Clean the garlic and add salt and chicken essence.
14
Crush into garlic paste and add white vinegar.
15
Mix well.
16
Put the chicken in the cucumber and add minced garlic.
17
Just mix evenly.
18
Finished product.