Seasonings
1 boneless, skinless chicken breast (about 250 g / 9 oz), 200 g (about 7 oz) mung bean starch noodles (liang pi), a small amount of egg white.
Seasonings
10 g minced ginger, 10 g minced garlic, salt to taste, MSG to taste, soy sauce to taste, water starch to taste, sesame oil to taste.
Preparation
1. Soak the mung bean starch noodles in water, then rinse and drain. Cut into small strips, blanch in boiling water, then remove and drain well.
2. Remove the sinew from the chicken breast, rinse it clean, then slice it thinly and cut into 5 cm (about 2-inch) long thin shreds.
3. Place the shredded chicken in a bowl, add egg white, salt, MSG, and water starch, and mix well. Blanch in boiling water until cooked through, then remove and drain.
Steps
1. Place the mung bean jelly sheets in a large serving dish, then top with blanched cooked chicken shreds.
2. Mix the minced ginger, minced garlic, salt, soy sauce, and sesame oil in a small bowl until well combined to create the dressing.
3. Place both the bowl of dressing and the plate with shredded chicken and mung bean noodles in the refrigerator to chill until completely cold.
4. When ready to serve, remove from the refrigerator, pour the dressing over the mung bean jelly sheets and shredded chicken, toss well, and enjoy.