American Carrot Chicken Sandwich

1. 1

   Boil the chicken in water and white vinegar.

2. 2

   Whatever is enough water to boil three chicken breast fillets, add half a coffee mug in vinegar or a little less if you want.

3. 3

   When the chicken is fully cooked, put the chicken, green onion chops and carrot shreds in the pan with the chicken stock you boiled and a table spoon of corn oil, fry them in low heat until the chicken gets the carrots' natural color which would be yellow.

4. 4

   Mayonnaise only with long bread.

5. 5

   !

6. 6

   Fry everything together.

7. 7

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8. 8

   Overcook nothing, the onions have to still be green.

9. 9

   Put more stock every now and then.

10. 10

    !

11. 11

    Use the stock you boiled with the chicken.

12. 12

    Generally, don't put too much stock while frying, you want the chicken to dry.

13. 13

    !

14. 14

    Put the salt anytime during frying, not when boiling the chicken.

15. 15

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16. 16

    The chicken breasts have to be chopped into moderately thin long chops.

17. 17

    It's a lot of carrot and you want to be fair.

18. 18

    !

19. 19

    Low heat boiling & frying, cover both.

* Per serving · 4 servings · Values may vary.

No additional tips available.