condiments

200 grams of corn

200g chicken breast

condiments

Colored pepper

three

(edible) auricularia auricula

50 grams

condiment

salad oil

Proper amount

salt

1 tea spoon

soybean

1?o'clock

chicken essence

1 tea spoon

verdant

Proper amount

energy

Proper amount

Cooking wine

1 tea spoon

starch

2 teaspoons

Water starch

Proper amount

refined sugar

1?o'clock

residual sauce

Proper amount

Method for frying diced chicken with pepper and corn

1. Wash and dice colored peppers; Diced auricularia auricula

2. Wash the chicken breast and cut into pieces, add cooking wine, dry starch and a little soy sauce 10 minute to taste.

3. Heat the oil in a wok, add the diced chicken and take it out for later use.

4. Leave the oil in the pot, put the chopped green onion and Jiang Mo in the pot, pour the corn kernels into the pot and stir-fry for 2-3 minutes, then add the chicken soup and cook slightly.

5. Pour in the fried diced chicken, stir fry evenly, add diced colored pepper and diced black fungus, add salt, sugar and chicken essence, stir fry evenly, and thicken the water starch.