Sichuan Spicy Shredded Chicken Cold Noodles

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, in order to satisfy the needs of foodies, we will introduce to you the recipe of Sichuan-style spicy shredded chicken cold noodles.

1. Put the cut noodles into the steamer, steam for 8 minutes after steam comes up, then add water under the steamer and cook for 1 minute. Take out and cut the noodles until there is a white center in the middle. Take out the noodles, drain the water, pour into a container, pour sesame oil on it, and use chopsticks to constantly stir to cool it down. If the temperature is not hot, put it in the refrigerator for half an hour.

2.1 Wash the mung bean sprouts, blanch them in water, rinse with cold water, drain and set aside.

3.2 Wash the chicken breast and put it into the pot, add appropriate amount of water, 1 spoon of cooking wine and two slices of ginger, cook for 5-8 minutes until the meat is cooked, remove from the pot and let cool, then tear into shreds with your hands.

4. Mix the seasonings. Add 1 teaspoon of water to dilute the mustard powder in all the C ingredients (seasonings: 2 grams of mustard powder, 40 milliliters of light soy sauce, 20 milliliters of vinegar, 15 grams of sugar, 30 grams of minced ginger and garlic, 2 ml of pepper oil, 15 grams of red chili oil, 10 ml of steamed fish soy sauce) and stir evenly. Then add other seasonings in turn and mix well to make a bowl of sauce.

5. Place mung bean sprouts in a bowl, top with cold noodles and shredded chicken, pour the sauce over it, sprinkle with white sesame seeds, chopped green onions and shredded cucumber, mix well and serve.

Food is the most important thing in our lives, so eating healthily is even more important. Today I’ll introduce to you Sichuan style spicy shredded chicken cold noodles. The method is easy to learn and the steps are simple. Go to your home kitchen and show your skills.