Ingredients
- 200g chicken breast
- 50g chives
- 30g green chilies
- 30g red chiles
- 30g carrots
- 2 eggs
- 10g ginger slices
- 10g garlic
- 3g salt
- 3g chicken powder
- cornstarch
- cooking wine
- cooking oil
Directions
Tips:
- Use low heat to fry egg mixture. Be caution, it is to overcook the egg mixture and burnt easily.
- In step 8, remove from heat ASAP when chicken strips are cooked. It makes sure the meat is tender.
- Cooking the ingredients separately is to make sure each ingredient contain its unique flavor. The taste won’t be messy.
Steps
1 Done 5 minutes | Wash and cut the chives into sections. |
2 Done 5 minutes | Wash and shred the green chiles and red chiles. |
3 Done 5 minutes | Rinse and peel the carrots and cut into strips. |
4 Done 10 minutes | Wash and shred the chicken breast. Add salt, chicken powder, cornstarch, and oil. Mix well and marinate for 10 minutes. |
5 Done 5 minutes | Break the eggs into a bowl and use a whisk to stir well. |
6 Done 5 minutes | Add water to the pot and bring to a boil. Blanch the carrots until cooked. Remove and drain. |
7 Done 5 minutes | Add oil and preheat the pot. Stir-fry the egg mixture until set. Shred into strips. Remove and drain oil. |
8 Done 5 minutes | Add chicken shreds, cook until meat no longer pink. Remove and drain oil. |
9 Done 5 minutes | Use the remaining oil to stir-fry ginger strips, minced garlic, green chiles, red chiles, carrots and stir well. |
10 Done 5 minutes | Add chicken shred, salt, chicken powder, cooking wine to stir-fry. |
11 Done 5 minutes | Add chives to stir-fry. Mix cornstarch and a little water in another bowl. Pour into the pot. Cooked until soup thickens. Move all ingredients to a plate. |
12 Done 5 minutes | Add the fried egg strips to the plate, mix well. Serve. |
