Ingredients
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1 chicken breast
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1/2 carrots
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1/2 onions
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1 parsley
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1 egg
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4 garlic cloves
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Seasoning Ingredients
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1 teaspoon cooking wine
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1 teaspoon light soy sauce
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1 teaspoon white pepper powder
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1 teaspoon starch
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1 tablespoon oil
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1 tablespoon cornstarch
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Sauce Ingredients
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2 tablespoons satay sauce
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1 tablespoon garlic paste
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1 tablespoon light soy sauce
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2 tablespoons water
Directions
Tips
- Use cooking wine, light soy sauce, white pepper powder, egg white liquid, and cornstarch to marinate the chicken meat.
- Pour satay sauce after chicken meat cooked. Then mix cornstarch with water and pour it into the pot. In this way, the meat will be juicer.
Steps
|
1
Done
5 minutes
|
Cut chicken breast into small pieces. Wash and clean carrot, onions, and parsley. Cut into small pieces. Set aside. |
|
2
Done
5 minutes
|
Remove egg yolk liquid and egg white liquid into two bowls. Peel garlic clover and cut into slices. |
|
3
Done
25 minutes
|
Add chicken breast into a bowl. Add cooking wine, light soy sauce, white pepper powder, egg white liquid, and cornstarch. Mix well and marinate to 20 minutes. |
|
4
Done
5 minutes
|
Add oil into a pot to fry garlic slice until aromatic. Add onion to fry until aromatic. |
|
5
Done
5 minutes
|
Add chicken breast and fry until cooked. Add carrot, parsley to stir-fry until mix well. Add the sauce into the pot and mix well. |
|
6
Done
5 minutes
|
Bring to a boil. Cook for 3 minutes. Add cornstarch and continue to cook until soup thickened. Serve. |
