Chicken with assorted toppings
Overview
Most of the time, people are confused about what to eat! Sometimes I am even more helpless when faced with dried noodles. What kind of toppings should I make? Now I recommend this chicken assorted toppings to everyone! Chicken paired with fungus, mushrooms and potatoes is really delicious!
Tags
Ingredients
Steps
-
Put the whole piece of raw chicken breast into a pot of cold water (put a tablespoon of cooking wine and 4 slices of ginger in the pot), wait until the water boils, cook the chicken breast, take it out, cool and cut into cubes for later use. Dice all the vegetables (potatoes, mushrooms, black fungus). Chop onion and ginger.
-
Heat the oil in the wok, add the diced chicken breasts and chopped green onions and ginger and stir-fry. Add cooking wine, sugar, and pepper powder. Stir fry evenly.
-
Add the diced potatoes and continue to stir-fry.
-
Add diced black fungus and diced mushrooms and stir-fry. Add light soy sauce and a little dark soy sauce. Add salt and stir-fry evenly.
-
Pour in boiling water to cover the assorted dices (if you want more soup for the topping, you can increase the amount of boiling water appropriately, and don't forget to add some salt). Add soup stock. Cover the pot and cook over medium heat for eight minutes. At this time, you can put water on the other stove and prepare the next one.
-
When the potatoes are completely cooked, add the diced green peppers. Turn to high heat for 1 minute. Ready to serve. No need to add MSG. After the noodles are cooked, take them out and add the chicken assorted toppings. It’s so delicious!
