Stewed chicken fillets with seaweed
Kelp is a vegetable with high nutritional value. Per 100 grams of dried kelp contains: 8.2 grams of crude protein, 0.1 grams of fat, 57 grams of sugar, 9.8 grams of crude fiber, 12.9 grams of inorganic salts, 2.25 grams of calcium, 0.15 grams of iron, and 0.57 mg of carotene, 0.69 mg of thiamine (vitamin B1), 0.36 mg of riboflavin (vitamin B2), and 16 mg of niacin, which can emit 262 dry calories. Compared with spinach and rapeseed, in addition to vitamin C, its crude protein, sugar, calcium and iron contents are several times or dozens of times higher.
Recipe Recommendations
- kelp appropriate amount
- chicken breast appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- salt appropriate amount
- chicken soup appropriate amount
- salty and fresh
- braised
- ten minutes
- simple
Steps for Stewed chicken fillets with seaweed
1
Ingredients: Kelp, chicken breast, green and red pepper seasoning: chopped onions and ginger, salt, chicken soup, water starch
2
Soak the kelp in water to bloom, wash it and cut it into strips; remove the seeds of the green and red peppers and cut it into strips.
3
Cut the chicken breast into strips, use appropriate amount of salt and starch to taste, sprinkle with a little oil and marinate for 5 minutes.
4
Put the seaweed strips and green and red pepper strips into a boiling water pot, blanch and remove.
5
Put the marinated chicken fillets in the oil pan and slide until the meat turns white and serve for later use.
6
Put a little oil on the pan, add chopped green onions and ginger, stir-fry until fragrant, and add the stock.
7
Add seaweed strips, green and red pepper strips and chicken breast strips and stew for 3 minutes.
8
Season with salt and thicken with water starch.