Ingredients
- 1 chicken breast
- 1/2 carrots
- 1/2 onions
- 1 parsley
- 1 egg
- 4 garlic cloves
Seasoning Ingredients
- 1 teaspoon cooking wine
- 1 teaspoon light soy sauce
- 1 teaspoon white pepper powder
- 1 teaspoon starch
- 1 tablespoon oil
- 1 tablespoon cornstarch
Sauce Ingredients
- 2 tablespoons satay sauce
- 1 tablespoon garlic paste
- 1 tablespoon light soy sauce
- 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. |
