Hot weather, or fresh low-fat salad to eat more appetising. Today, we have chicken breast, shrimp and cucumber salad. Simple and delicious. This article is from bean and fruit food expert author Chen 暁
A piece of chicken breast
Cucumber slice
Small bowl of shrimp
Cooking wine 2 spoons
1 or 2 pieces of ginger
Light soy sauce
Proper amount of corn oil
1 teaspoon salt
2 pieces of kitchen paper towels
Clean chicken breast and cucumber. Shrimp is fresh shrimp, remove the shell and shrimp line, clean and set aside. Clean non-stick pan into the half pot, put a piece of open chicken breast, relatively thick more difficult to cook, it is recommended to open, add ginger, add 2 spoons of cooking wine to fishy, add 1 spoon of salt. Bring to a boil over high heat, turn to medium heat and cook until the chicken breasts are cooked, about 8 minutes.
During the cooking of the chicken breast, prepare a clean non-stick pan and dry the water in the pan with Vida kitchen paper towels, which is very convenient and does not have to wait for the pan to dry.
Pour in 2 tablespoons of corn oil, heat oil on high, add shrimps and stir
Until the shrimps are brown and cooked. Remove and set aside.
Remove the chicken breast after cooking, dry both sides with kitchen paper towels, paper towels thick, one is enough, easily absorb the surface moisture. And then tear it into chicken shreds, dry chicken shreds are good.
In a clean bowl, add fried shrimps and shredded chicken.
Half a cucumber, cut into segments, smash and add.
Drizzle with 3 tablespoons light soy sauce or vinaigrette. Mix well and serve.
This information comes from experience
Finished product