Ingredients
- 250g radish
- 100g chicken breast
- 50g black fungus
- 1 egg white
- green onions
seasoning
- 10ml cooking wine
- 10ml sesame oil
- cornstarch
- salt
- chicken powder
- 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. |
