Fish-flavored shredded chicken

Overview

Fish-flavored shredded pork is a traditional dish with good color and aroma. Every time I make fish-flavored shredded pork, I will eat an extra bowl of rice. Since my family has three highs, I have to strictly control the consumption of oil and meat. I changed the shredded pork to chicken shreds and the oily shredded pork to water-smooth chicken shreds. The fried effect is still very good, but the calories are much lower

Tags

• hot dishes
• home cooking
• good looks
• old man
• lunch
• dinner
• students
• black fungus
• chicken breast
• chicken powder
• clear water
• dry starch
• huadiao wine
• light soy sauce
• old soy sauce
• pickled red pepper
• rice vinegar
• water starch
• white sugar
• carrot
• salt
• sesame oil
• vegetable oil

Ingredients

Steps

1. 1 Tear off the fascia from 2 chicken breasts and wash

   

2. 2 Cut the chicken breast into thin strips, mix well with Huadiao wine, a little salt, and dry starch, and marinate for ten minutes

   

3. 3 Wash and cut a carrot into thin strips, and cut the soaked black fungus into thin strips

   

4. 4 Chop the garlic into garlic, soak the red pepper and chop it finely

   

5. 5 Mix one tablespoon of light soy sauce, one tablespoon of braised soy sauce, two tablespoons of rice vinegar, 2/3 tablespoon of sugar, water starch, water and chicken powder into a sauce, add a little sesame oil and set aside

   

6. 6 Boil water in a pot, add the pickled chicken shreds, push the chicken shreds apart with a spoon to avoid sticking, and remove when the water slides until the chicken shreds are 80% cooked

   

7. 7 Add vegetable oil to the wok, heat the oil in a cold pan, add garlic and soaked red pepper and stir-fry until fragrant

   

8. 8 Add shredded carrots and stir-fry until soft, add shredded black fungus and stir-fry for a while

   

9. 9 Add the shredded chicken and stir-fry evenly. Pour in the mixed sauce and stir-fry evenly. Bring to the boil and stir-fry evenly.