Chinese Cabbage Chicken Fillet

by Gluttonous

4.7 (1)

Favorite

2

Difficulty

Normal

Time

20m

Serving

2

"Beef Tenderloin" in Cantonese itself means beef tenderloin, but some people mistakenly think it refers to the shape. So later there was a saying of chicken fillet and pork fillet.
"Yiu" refers to a slightly thicker strip in cooking ingredients. But the selected part must be tender tenderloin the best.
Today I will use "chicken fillet" and "lettuce sprouts" to cook a [Cantonese cuisine]---[cai sprouts chicken fillet]
Features: chicken fillet is smooth and tender, vegetable sprouts are fragrant, taste is light, and color is pleasing to the eye"

Ingredients

150g Chicken Bouillon Powder

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200g Lettuce Stalk
Some Peanut Oil
Some Ginger

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Some Oyster Sauce

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Some Salt

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Some Msg

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Some Cooking Wine

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Some Water Starch

Chinese Cabbage Chicken Fillet

1. Ingredients: 150g chicken essence, 200g lettuce sprouts, ginger.

2. The chicken is cut into chicken fillets, similar to the thickness of chopsticks.

3. Add the cooking wine and a little bit of salt to marinate for 10 minutes, then add the water starch, gently grasp it, and make it thick.

4. Cut the cabbage into sections.

5. Put the oil in the pan, and when it is 4 to 50% hot, add the chicken fillet and cook.

6. Put the cooked chicken fillet out and set aside.

7. Leave the bottom oil in the pot and saute the minced ginger.

8. Put the vegetable sprouts.

9. After stir-frying, add oyster sauce, turn on high heat, cook in a little water, and boil until the sprouts are broken.

10. Add chicken fillet.

11. Season with salt and MSG and stir-fry evenly.

12. Take out the pan and serve.

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