Stir fried shredded chicken with mung bean sprouts

Stir fried shredded chicken with mung bean sprouts

Introduction:

"The best way to eat chicken is to roll around in the bowl at the end. What nobody eats is chicken breast, because it's all coarse meat. Today's chicken breast is very tender, and it's stuffy after boiling water. Tear into shredded chicken and stir with mung bean sprouts. It's refreshing and nutritious. "

Production steps:

Step 1: wash chicken breast and marinate with cooking wine and pepper for 2 hours.

Step 2: wash mung bean sprouts

Step 3: add water to the pot and bring to a boil. Pour in mung bean sprouts and water until boiling. Turn off the fire.

Step 4: quickly pick up and pour in ice water to cool. It's crispy.

Step 5: add star anise and cinnamon with clear water, bring to a boil over high heat, and pour proper amount of cooking wine.

Step 6: add star anise and cinnamon with clear water, bring to a boil over high heat, and pour proper amount of cooking wine.

Step 7: after 15 minutes, remove and cool in ice water for 2 minutes

Step 8: tear it into chicken shreds

Step 9: put mung bean sprouts under the bottom of the pot and cover them with shredded chicken

Step 10: 3 spoons of June fresh soy sauce, half spoons of chili oil, 1 gram of salt, 2 grams of chicken essence.

Step 11: put the right amount of oil in the pot, add scallion, boil scallion oil. Boil the green onion to change color

Step 12: first pour the seasoning in the basin, then pour the oil on it.

Materials required:

Chicken breast: 250g

Mung bean sprouts: 400g

Salt: right amount

Cooking wine: moderate

June fresh soy sauce: right amount

Pepper: right amount

Laoganma oil chili: right amount

Shallot: moderate

Moderate: Cinnamon

Star anise: right amount

Chicken essence: appropriate amount

Note: two hours apart with chrysanthemum tea.

Production difficulty: ordinary

Technology: fried

Production time: 10 minutes

Taste: slightly spicy