C’s mom’s private choice—three fresh chicken diced chicken with first-class taste
Overview
As a mother, one of the things I care most about is my little friends’ diet. It has to be light in taste, protect their delicate taste buds, have good nutrition, and ensure that the meals are delicious, delicious, and delicious. It’s not an easy task. Three fresh diced chicken, tender and smooth in taste, rich in nutrients, pleasing to the eye, very suitable for little friends.
Tags
Ingredients
Steps
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Wash and dice the chicken breast, add two tablespoons of cornstarch and four or five slices of ginger, mix well and marinate for 15 minutes.
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Wash crab-flavored mushrooms and king oyster mushrooms and cut into cubes. Dice the red pepper and set aside. Then blanch the diced mushrooms in water (called "flying water" in Cantonese cuisine). After the water boils, blanch the diced mushrooms for a while to remove the oxalic acid in the mushrooms. After frying them for a while, the diced mushrooms will taste smooth and tender.
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Add the diced chicken in a hot pan with cold oil, stir-fry until the meat turns white, then place on a plate and set aside.
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Add 1 tablespoon of oyster sauce to the pot and stir-fry briefly. Add the diced chicken back into the pot and stir-fry briefly. The main purpose of adding oyster sauce is to color the diced chicken, so just quickly mix the color of the diced chicken evenly.
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Add the blanched diced mushrooms and stir-fry for 2 to 3 minutes. Because the diced mushrooms have been blanched, they do not need to be fried for too long. Over-frying will affect the taste of the mushrooms.
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Finally, add the diced red pepper as a garnish, and stir-fry with a little sugar and salt according to your taste. Because oyster sauce has been added, you don’t need to add too much salt.
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To make the finished product more beautiful, sprinkle with chopped green onion after serving. Tender diced chicken, smooth diced mushrooms, and bright red peppers will make your baby fall in love with eating!