Shredded chicken with fish flavor
Ingredients: chicken essence
Recipe Recommendations
- chicken breast a
- winter bamboo shoots 100 grams
- fungus appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Soaked red pepper of 2
- millet pepper of 2
- salt 2 grams
- soy sauce 15 grams
- sugar 3 grams
- chicken essence 1 grams
- vinegar 2 grams
- cooking wine 10 grams
- pepper 1 grams
- sesame oil 5 grams
- water starch 10 grams
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Shredded chicken with fish flavor
1
Order all ingredients.
2
Wash the chicken breast and shred it, add soy sauce, sugar, cooking wine, pepper, and starch to marinate for a while.
3
Boil the winter bamboo shoots, drain the water and shred them. Soak the fungus in advance, wash them and shred them.
4
Slice garlic, chop green onions and ginger, and shred pickled peppers.
5
Take a small bowl and add salt, sugar, soy sauce, cooking wine, vinegar, chicken essence, water starch, and mix well to make sauce.
6
Pour oil in a wok and heat it, add shredded chicken and stir fry until color changes and serve out.
7
Add some more oil to saute chives, ginger, garlic and pickled peppers.
8
Pour in shredded winter bamboo shoots and fungus and stir fry well.
9
Pour in the fried shredded chicken.
10
Add the mixed sauce and stir fry well.
11
Finally, pour in a little sesame oil, stir fry well and turn off the heat.