1. This time I bought chicken breasts. Cut large slices.
2. It is still sesame oil, light soy sauce, and oyster sauce. Marinate for a while
3. Wash the perilla and pinch off the tender leaves and tender stems. Stop twice with a knife.
4. Heat a little oil in a wok, add perilla, and fry with a little salt.
5. Because there is some sesame oil in the chicken itself, just use the leftover broth of fried perilla to fry the chicken directly. If it feels dry, add a little water.
6. After the chicken is cooked, add the fried perilla leaves, mix twice, and it will be ready.
