Serves 1
Directions
- 1Add salt, egg, and cornstarch to the shredded chicken breast.
- 2Gently massage the chicken.
- 3Let it sit for 10 minutes.
- 4Place in a wok and stir-fry on low heat until the color changes.
- 5Add sliced shiitake mushrooms.
- 6Stir-fry on low heat to soften.
- 7Add chopped scallion, chopped garlic and minced ginger.
- 8Stir-fry until the aroma comes out.
- 9Add the stir-fried chicken.
- 10Add salt, chicken bouillon, oyster sauce, light soy sauce, cornstarch, and water in a bowl and stir well.
- 11Pour it into the pot.
- 12Add a handful of garlic leaves.
- 13Mix it well on high heat.
- 14Dish up.
Ingredients
- 200 g shredded chicken breast
- 1 tsp salt
- 1 egg
- 1 tsp cornstarch
- 150 g sliced shiitake mushroom
- 10 g chopped scallion
- 10 g chopped garlic
- 10 g minced ginger
- 150 g stir-fried chicken breast
- 0.5 tsp salt
- 0.5 tsp chicken bouillon
- 1 tsp oyster sauce
- 3 tsp light soy sauce
- 1 tsp cornstarch
- 80 mL water from Mississippi River
- 30 g garlic leaves
Equipment
wok
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