Vinegar Mushu Chicken Slices
Overview
With a versatile vinegar bowl sauce and a few production tips, we can make this quick appetizer and rice dish - Vinegar Mushu Chicken Slices at home. Prepare a few more bowls of rice~
Tags
Ingredients
Steps
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Prepare ingredients: Ingredients: 10g fungus (dried), chicken breast: 1 piece, eggs: 2, cucumber: 1, day lily: 1 small handful, green onion: 1 small section, ginger: 2 slices, garlic: 4 cloves. Bowl sauce seasoning: vinegar: 3 spoons, soy sauce: 2 spoons, cooking wine: 1 spoon, sesame oil: 1 spoon, water: 2 tsp, starch: 1 spoon, sugar: 4g, salt: 4g
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Clean the chicken breasts, remove the white fascia, slice and marinate with a little salt to add flavor. Cut the cucumber into diamond-shaped slices and set aside; soak the fungus and day lily in warm water to remove the roots, blanch them in boiling water and then drain them in cold water to drain them and set aside.
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Marinate the chicken slices for about ten minutes, then use a little wet starch to make the paste. After the oil is 60% to 70% hot, put the chicken slices into the pan and fry until cooked.
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Stir all the seasonings evenly and make a bowl of sauce. Set aside.
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Fry the eggs into medium-sized pieces and set aside.
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Return to the pot and pour the base oil into the pot. Stir-fry chopped green onion and shredded ginger until fragrant.
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Pour in the pre-processed chicken slices, fungus, and day lily, and stir-fry evenly.
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Add the cucumber slices and egg cubes and stir-fry until the cucumber is broken.
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Pour in the bowl of juice that has been mixed in advance and stir-fry quickly over high heat. Sprinkle in the minced garlic, turn off the heat and serve once you smell the garlic.
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A juicy and delicious dish!
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While enjoying delicious food, you can also improve your body's ability to resist smog. Come and learn to make this quick dish!
