Shredded chicken with spring bamboo shoots in sauce

Prepare the material：

Suggest materials

Main materials

280g spring bamboo shoots, 50g chicken breast

Subsidiary materials

20g red pepper, 20g yellow pepper, 20g garlic and 5g millet pepper

Seasoning

Mida’s Japanese dressing 150g

Operation process：

Shred red and yellow pepper, garlic and millet pepper.

Shred the spring bamboo shoots, blanch them in water for one minute, remove them and cool them with ice water for standby.

Cook the chicken breast with ginger and cooking wine to remove the fishiness. After cooking, peel the silk and set aside.

Mix the above ingredients, add Mida’s Japanese dressing, stir evenly and put on a plate.

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