Stir-fried white jade mushrooms with chicken breast
Overview
This is a meat-vegetarian dish that is delicious, inexpensive, nutritious, nourishing and brain-boosting. It is a home-style stir-fry. Stir-fried chicken breast with white jade mushrooms, paired with green peppers and carrots. It looks great and is nutritious. It is very simple to make and is so delicious. I stir-fry one dish every three days and my kids can’t get enough of it.
Tags
Ingredients
Steps
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Prepare the ingredients, wash the purchased chicken breasts repeatedly, remove the roots of the white jade mushrooms, soak them in light salt water for about 10 minutes, then clean them, peel and wash the carrots, and wash the green peppers.
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Cut the chicken breast into strips, add a little cooking wine, white pepper, starch and 10 grams of June fresh light salt and an appropriate amount of original soy sauce, mix well and marinate for 10 minutes.
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Add an appropriate amount of water to the pot, boil the milky white jade mushrooms under boiling water, and then remove the supercooled water to remove the moisture.
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Shred the green pepper, cut the carrot into strips, peel the onion and ginger, wash and chop finely.
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Add an appropriate amount of oil to the wok, slide in the marinated chicken breast shreds and stir-fry until cooked, take out and set aside.
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Sauté the five-spice powder, onion and ginger with oil at the bottom of the pot, add the carrots and stir-fry until soft.
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Add shredded green peppers and stir-fry, then add white jade mushrooms and stir-fry evenly.
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Add the chicken breast and stir-fry, pour a little water to increase the crispy and tender texture, add an appropriate amount of June Fresh 10g light salt original soy sauce to taste, if you want a heavy taste, you can add a little salt, if you like a lighter taste, no salt is just right.
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Remove from pan and plate.
