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. |
