Ingredients
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250g radish
-
100g chicken breast
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50g black fungus
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1 egg white
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green onions
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seasoning
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10ml cooking wine
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10ml sesame oil
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cornstarch
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salt
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chicken powder
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white pepper
Directions
Tips:
- 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.
Steps
|
1
Done
|
Wash radish and cut into stripes. Wash black fungus and tear into small pieces. |
|
2
Done
|
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. |
|
3
Done
|
Add oil and preheat the wok, Add chopped green onion, fry until fragrant. Add radish and black fungus, stir-fry until medium done. |
|
4
Done
|
Add chicken slices and season with salt, chicken powder, and white pepper powder. |
|
5
Done
|
Use another bowl, mix cornstarch and water. Then pour into the pot and cook until soup becomes thickens. Serve hot. |
