1. Materials are ready. I also added a section of carrots.
2. Shred, add the ingredients (cooking wine, salt, starch, ginger and garlic, light soy sauce), mix well, and marinate for 10 minutes.
3. Shred the radish. Take out the marinated chicken shreds and set aside.
4. Bring the sweet corn to a boil, let it sit for two minutes and remove it for use.
5. Heat the pan with cold oil and add the shredded chicken. Low heat, don't rush to stir fry, wait until the starch coats the chicken shreds evenly, then fry.
6. The chicken shreds change color, stir-fry and add carrot shreds and stir well.
7. Add corn kernels and mix well
8. Pour in a small amount of water, cook until the juice is collected, then pour in the garlic and chopped green onion.
Tips:After the chicken is frozen, take it out and place it a little bit and then cut it. It will be cut evenly and nicely.
