Asparagus and Mushroom Chicken Dumplings
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Dice chicken, mix well with salt, light soy sauce, cornstarch, and marinate slightly.
2. Remove the old roots of the asparagus, blanch them with some water (add salt in the water), then blanch them coldly, and keep the blanched water.
3. Straw mushrooms and red peppers are also diced.
4. Discolor the marinated chicken and serve it out. Pour the two kinds of mushrooms into the pot and stir fry. After the mushrooms have been softened with a little water, pour the diced chicken and red pepper and stir fry together.
5. After a little stir-frying, add starch (cornstarch) to the previously blanched asparagus water and stir well and pour it into the pot to thicken. Because the salt has been added to the water before, it is recommended to taste the salty, pour and add a little bit to start the pot. Just pour the vegetables and the juice on the asparagus.
