Although this dish is a bit similar to the previous recipe, the taste is different! This time I used salt-roasted chicken. The meat on the breast is relatively dry and suitable for making shredded chicken. Add the chicken oil and soup from the salt-roasted chicken, and it tastes very good!
This recipe will participate in the "Pickled Original Recipe Competition". Everyone who likes it will help me vote! Thank you!
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pickled mustard and shredded chicken mixed with mushroom
By RuthieDoyle
Recipe Recommendations
- mustard appropriate amount
- Flammulina velutipes appropriate amount
- onion appropriate amount
- coriander appropriate amount
- white vinegar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- MSG appropriate amount
- sour and salty
- mix
- ten minutes
- ordinary
Steps for pickled mustard and shredded chicken mixed with mushroom
1
Wash the mushroom.
2
Wash the onions and coriander and cut into sections.
3
Take appropriate amount of shredded mustard tuber into a basin.
4
Steam the salt-roasted chicken or heat it in the microwave.
5
Tear the chicken into shreds.
6
Boil water in the pot to blanch the mushroom.
7
Add the mushroom mushrooms, spring onions, and cilantro to the basin.
8
Add 3 tablespoons white vinegar, 2 tablespoons soy sauce, half a teaspoon salt, a small amount of monosodium glutamate, chicken oil, and chicken soup.
9
Stir well.