Composition:

Chicken breast, cooking wine, fresh Tricholoma matsutake, zero sugar, Tricholoma matsutake seasoning, tomato sauce, starch, balsamic vinegar, oyster sauce, white sesame seeds and pepper.

working methods

1. Wash the chicken breast, cut it into small pieces, put it in a bowl, add a spoonful of cooking wine, a spoonful of Tricholoma matsutake, half a spoonful of pepper and a spoonful of Tricholoma matsutake seasoning, and marinate for about ten minutes.

2. Sweet and sour juice: Mix half a bowl of water, one spoonful of Tricholoma matsutake, two spoonfuls of balsamic vinegar, one spoonful of oyster sauce, five spoonfuls of tomato sauce, one spoonful of zero sugar and one spoonful of starch evenly for use.

3. Marinated chicken breast is evenly covered with a layer of starch. Pour the right amount of oil into the pot, the oil temperature is 60% hot, and add the chicken pieces to fry until golden brown.

4. Leave the bottom oil in the pot, pour in the sweet and sour juice and cook until it bubbles. Add chicken pieces, stir well, evenly coat with soup, collect the juice and sprinkle with sesame seeds.