Fish-flavored shredded chicken
Overview
The fish-flavored dishes combine the rich flavors of salty, sweet, sour and spicy. They are delicious with any combination and go very well with meals. If you want to stir-fry fish-flavored shredded pork but don’t like pork, you can make it with chicken breast. It still has the same tender, fresh and fragrant taste.
Tags
Ingredients
Steps
-
Cut the chicken breast into shreds (not too thin), add 1 spoon of cooking wine, 1/2 spoon of salt, 1/5 spoon of pepper and 1 spoon of starch and mix well, then add 2 spoons of oil to prevent sticking, marinate for 15 minutes
-
Shred the fungus, carrots, shiitake mushrooms and onions, slice the ginger, and mince the garlic (after taking the photo, I felt that there were too many side dishes, so I only added half of them during the stir-fry, and the ingredients listed were reduced by half)
-
Prepare a small bowl of fish sauce and set aside. My recipe is 2 spoons of starch, 2 spoons of light soy sauce, 2 spoons of balsamic vinegar, 1 spoon of cooking wine, 2 spoons of sugar, 1 spoon of chicken powder and appropriate amount of water
-
A little too much oil in the hot pan
-
Pour in the shredded chicken and stir-fry, paying attention to shake it up
-
Until all the chicken shreds turn white, drain and set aside
-
Leave oil at the bottom of the pot (if there is less oil left, add an appropriate amount)
-
Pour in shredded onions, ginger slices and minced garlic, sauté over high heat until fragrant
-
Add 1 spoonful of Pixian bean paste
-
Fry the red oil
-
First add the carrots and mushrooms and stir-fry for a while, then add the fungus and stir-fry until cooked
-
Pour in the shredded chicken and stir-fry evenly
-
Pour in the fish flavored sauce and reduce over high heat until thick and bubbling. Add salt to taste as needed
-
Take it out and drizzle a little sesame oil
-
Finished product pictures
