Five-Colored Chicken Shreds
Five-ColoredChickenShreds Recipe
Ingredients
2 chicken breast slivers 1 egg white
1 carrot 1 bowl dry cornstarch
1 green pepper some vinegar
1 dish water-soaked fungus 1 cup oil
1 dish bean sprouts some minced scallions and gingers
2 tbsp. salt some stock
some ground pepper
1 egg white
1 carrot 1 bowl dry cornstarch
1 green pepper some vinegar
1 dish water-soaked fungus 1 cup oil
1 dish bean sprouts some minced scallions and gingers
2 tbsp. salt some stock
Method
Cut chicken breast slivers into shreds. Mix them well with egg white,
salt and cornstarchwater.
Wash carrot, green pepper and fungus separately and cut them into
slices. Clean bean
sprouts, nip their two ends and set them aside in a dish.
Blend stock and salt evenly in a small bowl.Heat oil in a wok and
put chicken mean shreds
in when oil becomes war. Separate the shreds with chopsticks, add
vegetables and stir-fry
slipperly till cooked.
Heat remaining oil in the wok. Put in scallion and ginger shreds.
Then pour the chicken
shreds and juice into the wok, stir-fry quickly for a few seconds
and sprinkle vinegar and
serve.minute. They should be dry and crusted. Turn off the heat,
transfer shrimp to a
heated platter and serve.
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