Stir-fried chicken slices with seasonal vegetables

Overview

Some of them went shopping with their bosses, and when they were tired and hungry, they just found a restaurant to have a meal. Usually we go to American restaurants more, but there happened to be a Chinese restaurant that was relatively cheap. I walked into the restaurant with the mood of exploring something new, and saw many old Americans eating there. I thought, maybe some dishes could suit my boss's appetite. There is a dish called SeasoningChicken, which is different from what we call it in China. I can’t imagine how to cook the chicken in it. Since the leader ordered it, let him go. I originally wanted to have dry-fried beef river. The restaurant is opened by a Cantonese, but there is no rice noodles. It can only be fine powder. The frying is very average. I can also fry it. Forget it, just make do with it. Okay, Seasonin gChicken is served, which is just a few vegetables stir-fried and some thin chicken breasts, and it is also watery. To be honest, this dish is something that most restaurants in Guangzhou are ashamed to serve. I didn’t expect it to be so loud that it was called Hitthespot after eating it. I said, I will make this at home in the future, so now I stir-fry this dish from time to time. Fortunately, at least it can force him to eat more vegetables.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• big mushroom
• broccoli
• carrot slices
• chicken breast
• cooking wine
• landou
• light soy sauce
• sesame oil
• sugar
• vegetable oil
• corn cob
• ginger slices
• pepper
• salt

Ingredients

Steps

1. 1 Thinly slice the chicken breasts with a diagonal knife, marinate with about 1/2 tsp of salt, 1 tsp of light soy sauce, 1/4 tsp of sugar, 1/4 tsp of pepper, 1/4 tsp of corn starch, 1 tbsp of cooking wine, 1 tbsp of water, add 1 tsp of vegetable oil, marinate again, and let stand for about 15 minutes;

   

2. 2 Slice the mushrooms, cut the beans in half, pick the broccoli into small florets, press the carrots (you can also slice them), and cut the corn cobs in half;

   

3. 3 Boil water in a pot, add 2 tsp vegetable oil and 1 tsp salt. After the water boils, blanch the orchid beans and broccoli, then filter the water and set aside;

   

4. 4 Boil the water again, add corn cobs and straw mushrooms and blanch them briefly to remove the canned smell, remove and filter the water and set aside;

   

5. 5 Boil the water again, add the mushroom slices, wait 6-8 seconds, remove the mushrooms, drain and set aside;

   

6. 6 Stir-fry the carrot slices with a little oil, then put them in the pan and set aside;

   

7. 7 First, make a bowl of juice, use a bowl, add 1/3 bowl of water, 1/2 tsp salt, 1/2 tsp starch, 1/8 tsp sugar, 1/4 tsp pepper, 1 tsp sesame oil, stir a few times;

   

8. 8 Open the pot, fry the chicken slices, set aside;

   

9. 9 Add the ginger slices to the pot and sauté until fragrant;

   

10. 10 Pour all the vegetables into the bag for a few times;

    

11. 11 At the same time, use another pot to cook the bowl of juice until it bubbles;

    

12. 12 Pour in the vegetables and chicken slices and mix well.