Stir-fried Shredded Chicken with Coriander Flowers

Overview

In my hometown, there is a vegetable that looks like a leek, which the locals call pie. Kohlrabi is also known as large kohlrabi, broad-leaf leek, and wild leek. It looks like a garlic sprout, but its color is brighter than its leaves. The leaves, stems, flowers and roots are all edible. It tastes like a leek, but is fatter, tenderer and more fragrant than a leek. Coriander is easy to grow and has an elegant shape. It is both ornamental and edible when planted in flower pots. Its leaves and roots are indispensable seasonings for making ethnic dishes. Coriander flowers are fatter, tender and more fragrant than chive flowers, and are more popular than chive flowers in the market.

Tags

• hot dishes
• chicken breast
• coleus moss
• cooking wine
• light soy sauce
• msg
• oil
• onions
• water starch
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Cut the washed chicken breast into shreds.

   

2. 2 Put the shredded chicken into a bowl, add a little salt, light soy sauce, and water starch and marinate for five minutes.

   

3. 3 Wash the kohlrabi flowers and cut them into small sections. Remove the seeds from the red peppers, wash them and cut them into strips.

   

4. 4 Heat the wok, add oil and stir-fry the onions and ginger until fragrant, then add the chicken and stir-fry until cooked.

   

5. 5 Add the kohlrabi flowers and red pepper and stir-fry.

   

6. 6 Add a little cooking wine and stir-fry.

   

7. 7 Add a little salt and MSG and stir-fry evenly.