Stir-fried Chicken with Mung Bean Sprouts
1.
The chicken breasts are washed and marinated in cooking wine and pepper for 2 hours.
2.
Wash mung bean sprouts
3.
Add water to the pot and bring it to a boil, then pour the mung bean sprouts with water until it boils and turn off the heat.
4.
Quickly picked up and poured it into ice water too cold. It's very crispy in this way.
5.
Then add star anise and cinnamon with water, bring to a boil on high heat, and pour some cooking wine.
6.
Then add star anise and cinnamon with water, bring to a boil on high heat, and pour some cooking wine.
7.
After 15 minutes, pick it up and put it in ice water to cool for 2 minutes
8.
Tear it into shredded chicken
9.
Place the mung bean sprouts under the pot and cover the mung bean sprouts with shredded chicken
10.
3 tablespoons of June fresh soy sauce, half a tablespoon of Laoganma oil chili, 1g of salt, 2g of chicken essence, mix well.
11.
Put an appropriate amount of oil in the pot, add the shallots and boil the shallot oil. Just boil the green onions to change the color
12.
Pour the seasoning in the pot first, and then pour the oil on it.
Tips:
Chicken cannot be eaten with chrysanthemum tea, separated by 2 hours.
