Vermicelli and Cabbage Mixed with Chicken Breast Exclusive

Name: Vermicelli and Cabbage Mixed with Chicken Breast Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: to taste Chinese cabbage core; to taste Chicken breast; to taste Vermicelli; some Clear water; a pinch Coriander; a few pieces Garlic; 1g table salt; 1g chicken essence; 5g Black vinegar; 5g light soy sauce; 1 tsp Sesame paste; a pinch Sesame oil; a pinch fermented bean curd sauce; 1 tsp chicken soup

Gently poached chicken, torn by hand, is paired with crisp cabbage hearts and slippery glass noodles for a filling yet featherlight cold dish.

1 hrNewEasy Cold Dishes Mix Numbing

Instructions

1
Place the chicken breast in cold water and bring it to a boil to blanch.
2
Cook until both sides change color.
3
Wash off the scum and put it in a clay pot, add clear water, the clay pot used for stewing ribs can be used directly to stew chicken breast.
4
Bring to a boil over high heat, then reduce to medium heat and simmer for 40 minutes.
5
Wash the vermicelli and put it into the pot with cold water.
6
Cooked.
7
Scoop it out and put it in a large bowl.
8
Take the core of the cabbage.
9
Cut into fine strips.
10
Take the chicken breast, pat it a bit, and shred it into strips.
11
Wash the cilantro and cut it into sections, then put all the ingredients together.
12
Peel and wash the garlic, then add salt and chicken bouillon.
13
Crush it into garlic paste and add aged vinegar and light soy sauce.
14
Add sesame paste.
15
Add sesame oil.
16
Add fermented bean curd sauce and mix well.
17
Add chicken soup.
18
Stir evenly.
19
Just add the sesame sauce to the vegetables and mix evenly.