- 250g radish
- 100g chicken breast
- 50g black fungus
- 1 egg white
- green onions
- 10ml cooking wine
- 10ml sesame oil
- chicken powder
- white pepper
- Cook radish until medium raw. Because cooking too long results in vitamins loss and radish may become less tender.
- You can blanch the radish to remove the bitter taste.
Wash radish and cut into stripes. Wash black fungus and tear into small pieces.
Wash and slice the chicken breast meat. Mix with cooking wine, egg white and cornstarch, marinate for 15 minutes, Then add oil to stir-fry until cooked. Remove from heat and drain the oil. Set aside.
Add chicken slices and season with salt, chicken powder, and white pepper powder.
Use another bowl, mix cornstarch and water. Then pour into the pot and cook until soup becomes thickens. Serve hot.