Family version of shredded fish-flavored chicken

Overview

It is said to be a family version because the ingredients are chosen entirely based on personal preference. A very delicious home version of fish-flavored shredded chicken.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• aniseed
• chicken breast
• cooking wine
• doubanjiang
• fungus
• light soy sauce
• oil
• old soy sauce
• onion, ginger and garlic
• potatoes
• starch
• sweet vinegar
• white sugar
• carrot
• salt

Ingredients

Steps

1. 1 Soak the fungus in advance.

   

2. 2 Peel and wash the potatoes, wash the carrots and chicken breasts.

   

3. 3 Add salt, dark soy sauce, light soy sauce, cooking wine, white sugar, and sweet vinegar to a bowl to make fish-flavor sauce.

   

4. 4 Cut chicken breast into shreds.

   

5. 5 Put the shredded chicken into a container, add light soy sauce, cooking wine, white sugar, and starch, mix well, and marinate for a while.

   

6. 6 Cut the potatoes into shreds and put them in cold water to filter out the starch.

   

7. 7 Cut carrots into shreds.

   

8. 8 Cut the fungus into shreds.

   

9. 9 Heat the oil in the pan, put the shredded chicken into the pan and drain it out.

   

10. 10 Heat the oil in the pan again, put the potatoes and fungus into the pan and pour the oil.

    

11. 11 Pour the carrots into the pan and pour the oil out.

    

12. 12 Heat the oil in the pan, add the onion, ginger, garlic, and aniseed to the pan and stir-fry until fragrant, then add the bean paste and stir-fry.

    

13. 13 Put the oiled ingredients into the pan and fry.

    

14. 14 Pour the fish-flavored sauce into the pan and stir-fry evenly. Turn off the heat when the ingredients are seasoned.

    

15. 15 Serve and enjoy.