Seasonal Vegetable Chicken Breast Rolls

Name: Seasonal Vegetable Chicken Breast Rolls
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Chicken breast; Small half root lettuce; Help Bamboo shoots; 2s Shiitake Mushrooms; Some salt; 1 tsp Peanut oil; 1 teaspoon Soy sauce; 1 teaspoon Cooking Wine; a little pepper; 2 tablets ginger; 1 Shallots

by salila

4.8 (1)

Favorite

10

Difficulty

Easy

Time

15m

Serving

2

Chicken breast meat has always been a favorite food for people who lose weight. Its protein content is high, but its fat content is very low. If you are tired of boiled chicken breasts in clean water, you might as well try this method of mine, and eat it with vegetables, which will not only taste good but also lose weight.

Seasonal Vegetable Chicken Breast Rolls

1. Slice the ginger chicken breast into thin slices.

2. Add salt, pepper, cooking wine, light soy sauce and marinate for 10 minutes.

3. Shred the bamboo shoots, lettuce, and shiitake mushrooms.

4. Boil the bamboo shoots in a boiling water pot and drain the water for later use.

5. Put a little peanut oil in the pot, saute the scallions and ginger first, and then stir-fry the mushrooms.

6. After frying the aroma, add lettuce and stir fry.

7. Finally, put the fried bamboo shoots in the water, add salt and leave the pot.

8. Spread the chicken breasts flat on the plate and add the fried three shreds.

9. Roll up from the bottom up, closing the mouth down.

10. Spread a little oil on the pan, add the chicken rolls to a low heat and fry slowly. Roll while frying, so that it is evenly heated. Thicken and pour in after being out of the pot.