1. Wash chicken breast, put it in cold water, add onion and ginger, star anise and cooking wine, boil over high heat, turn to low heat and cook for about 8 minutes, until the chicken is fully cooked, turn off the heat;
2. Remove the boiled water and tear it into chicken shreds;
3. The kidney bean picks the tendon angle, cuts into the thin silk obliquely, blanches in the open water to be scalded completely;
4. Remove the boiled water, drain and mix it with chicken shreds;
5. Mix the minced garlic with the shredded dried red pepper. Heat the oil in the oil pan;
6. Pour it on the garlic and red pepper while it's hot, stir up the fragrance, add salt, sugar, soy sauce and vinegar, and mix them into flavor juice;
7. Pour the sauce on the kidney bean chicken and mix well.