Shredded chicken with fish flavor
By FrankHoeger
Shredded chicken with fish flavor is one of my favorite home-cooked dishes. I once stood next to the stove where take-out stir-fry, watched the chef cook cook it over high fire, carefully looked at every seasoning he ordered with a big spoon, watched his cooking process, and then tasted the taste of this dish and thought about how to cook it. I always cooked it, and I felt that the taste was not bad, so I made a fool of myself!
Recipe Recommendations
- chicken breast 2-3 block
- carrots 1 piece
- green pepper of 2
- black fungus 10 yuan
- chopped pepper 1/2 scoop
- Pi County bean paste 1/2 scoop
- salt appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- dry starch appropriate amount
- white pepper appropriate amount
- sesame oil appropriate amount
- egg white appropriate amount
- diced green onion appropriate amount
- minced garlic appropriate amount
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Shredded chicken with fish flavor
1
Cut the chicken breast into shreds, add a little salt, dry starch, cooking wine, egg white of an egg, pepper, and a little cooking oil, grab well, marinate for 15 minutes.
2
Shred black fungus (I have to say here, in fact, adding some soaked dried shredded mushrooms will taste even better, but I don't have this ingredient at home).
3
Shred carrots and green peppers.
4
Chop peppers and drain the water, take 1/2 teaspoon, and 1/2 teaspoon of Pi County watercress. Don't put too much, because these two seasonings are salty.
5
Pour about 200ml of cooking oil into the pan. After the oil temperature is hot, put the marinated chicken breast into the pan to smooth, remove and drain the oil.
6
Stir fry the green peppers in the remaining hot oil, remove and drain the oil.
7
Use the remaining hot oil in the pan to fry the carrots until they are tender, remove and drain the oil.
8
Leave some base oil in the pan, add chopped peppers and Pi County watercress, stir fry until fragrant, then add shredded green onion and minced garlic to stir fry for fragrant flavor.
9
Add the chicken breast and fungus and stir fry, about 1 minute.
10
Pour the waiting carrots and green peppers into the pan, add half a teaspoon of salt, one and a half sugar, two teaspoons of vinegar, one spoon of cooking wine, one spoon of soy sauce, color with a little soy sauce, and finally pour some mustard oil and sesame oil (mustard oil is purely a personal preference, you can not add it if you don't like it), stir fry.Shredded chicken with fish flavor Make Tips
Regarding the amount of seasoning, the spoon I am talking about is the kind of steel spoon used when eating. You can also add salt based on your own experience, because pickled peppers and bean paste are very salty.