The five-yuan chicken breast is made into a hospitality dish, which is sour and spicy and slightly sweet and has a good aftertaste, and it is served in seconds

Today I would like to share with you a quick cold dish - red oil chicken breast.  

Although chicken breast is highly nutritious, not everyone likes it, many people feel that boiled chicken breast always tastes a little "chai", in order to avoid boiled chicken breast eating dry and chai, it is recommended to use the method of boiling first and then simmering.

First, cook the chicken breasts over medium-low heat until they are medium-rare, then turn off the heat, cover and simmer, using the residual temperature of the water to simmer the chicken breasts thoroughly. The chicken breast cooked in this way is not only not chai, but will be very tender.

——Red Oil Chicken Breast——

【Ingredients】

Ingredients: 1 chicken breast (about 300 grams), 200 grams of enoki mushrooms

Excipients: appropriate amount of white sesame seeds (cooked)

Seasoning: 10 grams of green onions, 10 grams of ginger, 15 grams of minced garlic, 3 teaspoons of umami soy sauce, 2 teaspoons of balsamic vinegar, 2 teaspoons of chili powder, 15 grams of sugar, appropriate amount of monosodium glutamate, appropriate amount of salt.

【Directions】

Step 1: Display of the required ingredients;

Step 2: Wash the chicken breasts in a pot under cold water, add green onions, ginger slices, and 1 teaspoon of cooking wine and cook over high heat until slightly boiling, change to low heat, and simmer for 10 minutes.

Step 3: Simmer the chicken breasts over medium-low heat for about 10 minutes, turn off the heat, cover and continue to simmer for 10 minutes. In this way, the stewed chicken breast will be more tender, not dry or woody.

Step 4: When cooking the chicken breast, process the sauce, put the chili powder and white sesame seeds into a bowl and mix well, heat the oil and pour it on the chili powder in batches, stir quickly and let it stand for a few minutes, and a simple red oil is ready.

Step 5: Take another bowl, add minced garlic, umami soy sauce, balsamic vinegar, sugar, monosodium glutamate, and salt and mix well.

Step 6: Pour the red oil in step (4) into the juice bowl and mix well to form the red oil juice.

Step 7: Remove the old roots of enoki mushrooms and wash them, and blanch them in a pot of boiling water.

Step 8: Blanch the enoki mushrooms to drain the water and put them at the bottom of the plate. Cooking this dish in summer can make enoki mushrooms too cool, but not in winter.

Step 9: Take out and slice the boiled chicken breasts.

Step 10: Place the chopped chicken breast on top of the enoki mushrooms and drizzle with the adjusted red oil sauce.

Sprinkle some chopped chives to enhance the color, a plate of fast hand cold dishes is ready, both simple and fast, friends who like it can try it~~

It's time to serve! The fragrant chicken breast, the tender enoki mushroom, and the most attractive thing is the red and spicy oil, which makes me drool when I look at it~~~

Tips:

The sauce I mix is sour, hot and slightly sweet, and if you like spicy flavor, you can add some pepper oil to the seasoning, and the taste is also good!