Fried Chicken with Double Bamboo Shoots
by Scarlett WH
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Prepare raw materials;
2. Add salt, starch, cooking wine and a little oil to the chicken slices, marinate evenly for a few minutes;
3. Boil water in a boiling pot, add an appropriate amount of salt and a few drops of oil, add the asparagus and corn shoots to blanch;
4. Rinse it with clean water after it is fished out;
5. Heat the pan again, add a little oil, add the marinated chicken slices and stir fry;
6. Stir fry the chicken slices and change the color, add carrot flowers and stir fry together;
7. Add blanched asparagus and corn shoots and stir fry;
8. Finally, pour in salted water and starch and boil the thin gorgon;
9. Serve into the plate.
Tips:1. Add salt, cooking wine, starch and a little oil to marinate the chicken slices. Add a little oil to make the chicken more tender; add a little salt and a few drops of oil to blanch the vegetables to keep the color of the vegetables;
2. Sauté the chicken slices first, add the carrot flowers and stir fry after changing the color, then add the blanched vegetables. The stir-fry time should not be too long. Add some salty water starch and boil it to form a thin slice.
