Watermelon that will definitely be in the refrigerator in summer can also be used as a dish to make cold salad! With sweet, sour and slightly spicy Thai sauce, it is a perfect way to relieve the heat!
Material:
200g red-fleshed watermelon with skin (shredded).
Chicken breast half a slice
4 cherry tomatoes
Purple onion (shredded) 50 grams
Gherkins (shredded) 1/2 strips
Coriander (garnish) 2 plants
Ice cubes to taste
Sauce Ingredients:
1 teaspoon minced garlic
3 tbsp roast chicken sauce
1 teaspoon minced chili pepper
1 tbsp Thai fish sauce
1 tbsp sugar
2 tbsp lemon juice
Method:
1. Take the white part of the watermelon near the peel (you can bring some flesh to make it sweeter), and then shred it for later use.
2. Soak the chicken in 3% salted water for about 15 minutes, slightly absorb the water with a kitchen paper towel, fry in the oil pan over low heat until the bottom turns white, and then turn over.
Tips: Soaking the chicken in salted water can increase the moisturizing, and when it is fried in the pan, it is only cooked, and it does not need to be fried until it turns brown, otherwise the taste will become dry.
3. After the chicken breast is turned over, add a little rice wine, then cover the pot and simmer for about 2~3 minutes until cooked. Remove the chicken breasts and put them in ice cubes and water, let cool and shredd, and set aside.
Tips: To make the chicken breast tender, it needs to be half simmered and half fried in water.
4. Mix the sauce, add all the ingredients to the container and stir well.
5. Put the shredded chicken breast into the sauce and mix well, then put the shredded purple onion, shredded cucumber and shredded watermelon, mix well, serve on the plate, and put the decorations to finish.