Fried Chicken with Carrots and Fungus
by Scarlett WH
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare raw materials;
2. Cut chicken breasts into slices, add appropriate amount of salt, cooking wine, starch and egg white;
3. Grab well and marinate for five minutes;
4. Boil water in a saucepan, add the marinated chicken slices, remove the meat slices when they change color, and set aside;
5. Heat the pan with cold oil, add sliced carrots and stir fry;
6. When the carrot slices are slightly soft and the oil turns red, add the garlic slices;
7. Continue to stir fry a few times, then add black fungus and stir fry together;
8. Add freshly blanched chicken slices and stir fry;
9. Finally add salt and pepper to taste, stir fry evenly;
10. Serve into the plate.
Tips:1. Marinate the chicken slices in advance with salt, starch and egg white, and then blanch them with boiling water. After the meat slices change color, remove them, so that the fried chicken slices will be less oily and tender;
2. Hot pot with cold oil, first stir-fry sliced carrots. Carrots are fat-soluble. Only stir-fried with oil is good for the body's absorption;
3. Stir-fry the red oil and add the garlic slices to fragrant. Add black fungus and chicken slices in turn and stir fry; just stir the chicken slices, add salt and other seasonings and stir-fry evenly, and it's ready to be served .
