Sichuan cuisine

Attribution type

Local characteristics 1, white mother chicken breast is deboned, beaten into a bowl, dissolved with 50 grams of water, added with Sichuan salt, egg white, monosodium glutamate and wet starch, and stirred into a thin paste.

2. Put the wok on a big fire, add the cooking oil to 60% heat, and add the boiled broth into the minced chicken and mix well. Pour into the wok, turn loose and stir fry. When the color is white and tender, plate it and sprinkle with minced ham. 1. The chicken breast is pounded repeatedly on the chopping block with the back of a knife, and the white ribs are removed with a knife edge. If you chop with a blade, it is difficult to clean the fascia and the entrance texture is not good.

2. Sprinkle the chicken powder with cold chicken soup without clear water, and the finished dish tastes more delicious.