Shredded Chicken with Artemisia
Overview
Artemisia annua, also known as Artemisia annua, Artemisia annua, etc., has a refreshing fragrance, and its young stems and leaves can be eaten cold or stir-fried. This kind of ingredient is rare in my hometown, and I only started to pay attention to it after reading an article by a blogger some time ago. A few days ago, I discovered Artemisia annua in a vegetable store. It was packaged in sealed bags and was a small handful, but the price was not cheap. I bought two packs and took them home. After removing the old roots, I threw away nearly half of them. It seems that the freshness and tenderness are incomparable to the place of origin. Added some shredded chicken to stir-fry, and only slightly added some salt for seasoning. It is light and you can taste the fragrance of artemisia, which makes it more authentic
Tags
Ingredients
Steps
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Cut the chicken into thin strips along the grain.
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Add a spoonful of cooking wine and an appropriate amount of water starch to the shredded chicken, and marinate for 20 minutes.
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Wash and remove the old roots of Artemisia annua and cut into inch-long sections
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Mince the garlic and set aside.
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Put an appropriate amount of oil in the pot, add shredded chicken and break it up.
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Add garlic and continue to stir-fry until fragrant.
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Fry the shredded chicken until it changes colour.
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Add artemisia.
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Turn up the heat and stir-fry the artemisia until raw and add appropriate amount of salt.
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Continue to stir-fry evenly and remove from the pan.
