Recipe

Sichuan chilled Chinese seaweed

Sichuan chilled Chinese seaweed

Material (for 2 people)

Chinese noodle
2 balls
butter
Appropriate amount
Chicken breast
1/2 sheet
Long onion
10 cm
Cucumber
1/2 book
Boiled egg
One
Tomato
1/4
[A]Sea urchin soy sauce
4 tbsp
[A]Ground sesame
1 tbsp
[A]water
2 tbsp
[A]vinegar
1 tbsp
[A]sugar
1/2 teaspoon
[A]Chili Oil
as you like
[A]Thread pepper
Appropriate amount
[A]Fragrant vegetables
Appropriate amount

How to make

  1. Pour plenty of water in a small pan, slice ginger if any, and add the onion leaf portion (outside the amount) to a boil once.
    Put the chicken breast, put the lid on and turn off the heat. Cook with residual heat for about 1 hour.
  2. Cut the leek into 5 cm pieces and cut them into small pieces. Cut the cucumber in half and cut into thin slices.
  3. Boil the Chinese noodles as shown, wash them in water, give them to a colander, drain well and pour them into a bowl. Slice the chicken breast from ①, put ② onto it, add tomatoes in a comb shape, boiled eggs cut in half, and pickles.
  4. Pour mixed A into ③ and top with the red pepper. Sprinkle with chili oil if you like.