Ingredients
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250g chicken breast
-
50g cucumber
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3 black fungus
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1 egg white
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seasoning
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green onions
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garlic slices
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1/2 tablespoon salt
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1/2 tablespoon chicken powder
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1 teaspoon cooking wine
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1 teaspoon sesame oil
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1 teaspoon ginger juice
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cornstarch
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500g cooking oil
Directions
Tips:
1. When stir-fry the chicken second time, use high heat to cook to reduce the cooking time. The chicken is coated with cornstarch, cooking on high heat make outside crispy and inside juicy.
2. The function of cornstarch is to make dish smooth and soft. But no need to add too much cornstarch. The amount is enough when cornstarch can coat the chicken.
Steps
|
1
Done
5 minutes
|
Wash and peel the cucumber wash. Cut into small pieces. |
|
2
Done
5 minutes
|
Soak the fungus in water until soft. Then remove the stems, wash and clean. Tear into small pieces. |
|
3
Done
5 minutes
|
Blanch into the boiling water. Remove and drain the water. |
|
4
Done
5 minutes
|
Add salt, chicken powder, ginger juice, soup, and water starch into a bowl. Mix well. |
|
5
Done
5 minutes
|
Remove the fascia from the chicken breast. Wash and clean. Cut the chicken breast into 3cm thin slices (approx. 3cm). |
|
6
Done
5 minutes
|
Put chicken slices into a bowl. Then add a little salt, chicken powder, egg white, and cornstarch. Mix until chicken is fully coated with the seasoning. |
|
7
Done
5 minutes
|
Preheat the pot with cooking oil. Stir-fry chicken slice until no longer pink. Remove from hot and drain oil. |
|
8
Done
5 minutes
|
Use the remaining oil to fry green onions and garlic slices. |
|
9
Done
5 minutes
|
Add cooking wine, cucumber slices, and black fungus and stir-fry for a while. Use another bowl, mix cornstarch and water, then pour into the pot. |
|
10
Done
5 minutes
|
Add chicken pieces continue to cook over high heat. Cook until soup almost runs clear. Drizzle with sesame oil. Remove from heat and serve. |
