Cold noodles with shredded chicken

1

Afraid of the heat, I made more cold noodles the first day: alkali water noodles. After boiling the water, put it in a pot and boil it (about one minute). Quickly remove it and put it in another container to cool it too well. Then pick it out and drain the water. Use a fan to blow the noodles to cool down, spread it out as much as possible, and drizzle with some cooking oil to prevent adhesion.

2

Wash a small piece of chicken breast meat and set aside.

3

Half a cucumber, a small piece of ginger, and 4 cloves of garlic for use.

4

Cook the chicken breast in cold water, while adding some green onion sections and ginger slices to remove the fishy smell. Cover and cook for about 4 minutes, then turn off the heat and simmer in the pan for 10 minutes and remove.

5

Add some salt to garlic and ginger, mash it into a mud, add appropriate amount of cold white water and mix well to form ginger and garlic water.

6

Tear chicken breast into thin threads by hand, blanch mung bean sprouts in water and drain them for later use. Peel cucumber, remove the seeds inside and cut into thin threads, which is more crispy.

7

The sesame paste is too dry, salt it with warm water and mix until thick. (Don't let go if you don't have it.) Stir fry in white sesame seeds pan until fragrant. (You can replace it with cooked sesame seeds).

8

Mixing juice: Pour the ginger and garlic water together into the bowl with sesame paste, then add MSG, soy sauce, chili oil, pepper noodles, pepper oil, sesame oil, white sugar, balsamic vinegar, sprinkle with appropriate amount of sesame seeds and mix well.

9

Put the three dishes on the cold noodles plate. I put the green bean sprouts on the lowest layer on the edge of the plate, put the shredded cucumber on the green bean sprouts, and put the shredded chicken on top of the cold noodles (you can also place them at will).

10

Drizzle with seasoning juice and mix well!

1. Make cold noodles that are moderately soft and soft and do not get sticky is the key. After many studies, I have summed up a little experience: 1. The water should be wide. 2. After the water is boiled, put the noodles in and boil them (don't be afraid, it feels a little raw at this time), quickly remove them out and use cold water to cool it down quickly. Remove it immediately, try to find a container with a larger bottom, spread the noodles out a little, and then use chopsticks to pick them up and blow it against the fan. After blowing, pour some cooking oil on it to prevent adhesion. 3. At this time, the noodles felt good and not perfect enough. I always felt that they were not as dry and chewy as they were made outside. They were like pieces one by one. Don't worry. Add a lid or plastic wrap and place them in the refrigerator. After a while, the effect will be very good! 2. When mashing ginger and garlic, put some salt to prevent splashing. It is easier to melt the sesame paste and mix it with warm water. Add some salt to make it more fragrant. There are already two seasonings with salt, so don't put it when mixing the sauce., so don't be too salty!