Ingredients

Chicken breast 1 small piece

Chihsiang 1 sheet

Cantaloupe mushrooms 1 small plate

Black fungus 1 small handful

Maerschaum fresh shellfish dew 2 spoons

Materials wine 1 spoon

Soya sauce 1 spoon

Starch 1 small spoon

Oil and salt moderate

Practice Steps

Methods

1. 1. Prepare the raw materials, soak the black fungus in cold water in advance;

2. 2. 2. Boil a pot of water, add a bit of salt, blanch the black fungus in the pot for a minute;

3. 3. 3. Put the sheet of rice into the pot to cook for another minute and then remove;

4. 4. 4, the slices of chicken breast meat, add salt, cornstarch, soy sauce and cooking wine and other seasonings and mix well;

5.

5. 5. Heat the oil in a hot pan and stir-fry the chicken breasts until browned;

6. 6. 6, add the antler mushrooms and stir-fry until slightly softened;

7. 7. 7. Add the blanched sheets of pork and the black fungus and continue to stir-fry;

8. 8. 8. Add the Mrs. Luck scallop mixture and water and simmer for two minutes;

9. 9. 9. Add the appropriate amount of salt to taste;

10, 10. Serve on a plate and sprinkle with chopped green onions.

Tips

1. soak the black fungus in cold water in advance to soften; 2. blanch the black fungus that is not easy to cook in the pot first, and then add the thousand sheets of rice to blanch together for a little while; 3. marinate the slices of chicken breast meat by adding salt to the seasoning; 4. stir-fry the chicken breast meat and antler mushrooms in the pot and add the blanched garnish, and then add Mrs. Le Fresh Shellfish Dew Seasoning Juice, etc. to simmer together for two minutes, and then seasoning can be done.