Thai vegetable chicken salad

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Preparation materials

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The chicken-legged wings are washed and then immersed in the boiling water with the smallest fire, with a little onions of ginger

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In the small bowl, you pour a proper Thai sweet sauce with a little salad sauce

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Vegetable wash, onions cut, pepper cut

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Chicken's cold

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Hands tore chicken

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The peas use the water, and then they use cold water twice

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Bean sprouts with an opener and cold water twice

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Fire the onion pepper

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And then we squeeze some fresh lemon juice, and the juice's ready, and we put it together

1. Whether using a whole chicken, chicken breast, or drumsticks, bring the water to a boil and then simmer on low heat slowly. Test the doneness by inserting chopsticks deep into the meat; there should be no blood. Do not use high heat to force it through, as the chicken will definitely become tough. This is especially true for chicken breast; one bite could be a choking hazard. It is easier to shred the chicken after it cools down; try not to cut it with a knife, as cutting it makes the texture tight and unappetizing. 2. Add some fresh spices such as mint, rosemary, basil, etc., to add layers of aroma. The seasoning sauce can also be mixed according to your personal preference. 3. Some people like to add lettuce, and that's fine, but I don't dare. It is safer to stir-fry the vegetables. 4. You can choose any vegetables you like; this is just a style. Peas only need to be boiled for one minute; they are very tender and cook very quickly. If boiled for too long, they will turn yellow.