A piece of chicken breast, a small bowl of corn kernels, a short piece of carrot, 30 ml of corn oil, 1-2 tablespoons of salt, a little chicken essence, appropriate amount of water, 2-3 slices of ginger and appropriate amount of corn starch. Wash and cut chicken breast, peel carrot, wash and cut into pieces, and slice ginger. Add half a spoonful of salt to the chicken breast, add a little corn starch, and grab it evenly by hand for 2 or 2 minutes. Let stand for 5 minutes. Make the chicken breast taste tender.

Preparation materials: a piece of chicken breast, a small bowl of corn kernels, a short piece of carrot, 30ml of corn oil, 0-2 tablespoons of 65438+ salt, a little chicken essence, appropriate amount of water, 2-3 slices of ginger and appropriate amount of corn starch.

1. Clean the chicken breast, then cut it into appropriate corn cubes and peel it. Wash and drain the water for later use, or you can use ready-made frozen corn kernels and take them out in advance for thawing. Peel, wash and dice carrots. Sliced ginger.

2. Dice the chicken breast and drain the water, add half a spoonful of salt, add a little corn starch, and grab it for two or two minutes. Then let it stand for 5 minutes. Make the chicken breast taste tender.

3. Clean the waterless pot, pour in corn oil, turn on a big fire, and when the oil temperature is low, add ginger slices and stir-fry until fragrant.

4. Pour in the marinated diced chicken breast, stir-fry until the surface of the chicken breast changes color, and pour in corn kernels and stir-fry for 1 min.

5. Add diced carrots.

6. Continue to stir fry 1 min, and then add half a bowl of water. After frying, cover the lid and turn to low heat for 2-3 minutes.

7. The soup in the pot is slightly dry, seasoned with salt and added with a little chicken essence. Stir-fry and take it out after 30 seconds.