Assorted Mushrooms and Chicken Tenders in Claypot

Overview

How to cook Assorted Mushrooms and Chicken Tenders in Claypot at home

Wash the chicken breasts and cut into fillets, drain the water.
Add 2 tablespoons of corn starch, a small amount of salt, and cooking wine, mix well, and slurry for a while and set aside.
Cut green and red peppers diagonally into sections.
Wash the onions and cut into small pieces.
Remove the old roots of white jade mushrooms and crab-flavored mushrooms and wash them.
With oil in the pot, add two kinds of mushrooms and stir-fry for a while, then take them out.
Add the chicken tenders and stir-fry for a while, then serve.
Leave the base oil and add the pepper segments one by one, and stir-fry the onions quickly.
Add chicken fillets and mushrooms and stir-fry.
Add soy sauce, salt, and sugar according to personal taste, and stir-fry again.
Transfer to a casserole and cook over low heat for a while, then reduce the juice over high heat, and finally sprinkle with scallions.
Finished product.