1. Wash the chicken breasts to remove the fascia, cut into small pieces, and begin to marinate: a spoonful of egg white, a spoonful of cooking wine, two spoons of starch, 1/3 spoon of salt, half a spoon of sugar
2.
Half a teaspoon of white pepper, a spoonful of cold water, stir in one direction with chopsticks until the chicken absorbs the water, and marinate for half an hour.
Peel the yam, cut into chicken-sized pieces, and soak in a bowl of water with half a spoon of rice vinegar for about 15 minutes.
3. Boil water in a pot, add green beans to blanch water for one minute and remove for use, then add yam to blanch water for two minutes and remove cold water for use.
4.
The onion, ginger, and garlic are cut, the chicken is marinated, and the yam and green beans are blanched.
Put oil in the wok, stir in the chives, ginger, garlic, add the diced chicken and stir fry quickly
5. As soon as the chicken color changes, add yam and green beans, add a teaspoon of salt, and stir-fry with a spoonful of oyster sauce.
6. Grind black pepper a few times according to your preference and stir well
Tips:When handling raw yam, you must wear gloves, and the fifth to sixth steps must be fast, so that the chicken is tender.
