Chicken and Lettuce

Name: Chicken and Lettuce
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Chicken breast; 1/2 root lettuce; 1/2 root carrot; 2g Dried black fungus; 2 tablespoons Corn oil; 1/3 tablespoon Sugar; 5g salt; 1 shallot; 1 ginger; 2 bye garlic; 1 tablespoon corn starch

by Jamie 4448303

4.9 (1)

Favorite

4

Difficulty

Easy

Time

5m

Serving

3

A delicious, tender and slippery fast-handed dish, a special meal.

Chicken and Lettuce

1. A piece of chicken breast

2. Remove the gluten from the chicken breast, slice it, put it in a bowl, add 1 tablespoon of cornstarch, and mix well (if it feels dry, add a little water)

3. Lettuce, carrot slices, black fungus soak in advance and wash

4. Boil water in a pot, add lettuce, carrots, black fungus and blanch it for about 2 minutes, then remove

5. Do not pour the water in the pot, slide the chicken slices, turn on a low heat, add the chicken slices (add in piece by piece), remove the chicken after it changes color

6. Heat oil in a pan, add green onion, ginger, garlic and stir fry to create a fragrance

7. Add lettuce, carrots and black fungus and stir well

8. Stir in the chicken breast that has been slid

9. Add a little sugar and stir well

10. Season with salt, stir-fry, and cook

Tips:
When sliding the chicken slices, add them one by one to prevent sticking. Remove the meat immediately after its discoloration, otherwise it will get old and affect the taste.