Flammulina velutipes, chicken breast, garlic, millet spicy, shallots, cooking wine, soy sauce, salt and oyster sauce.

method of work

1 Wash the chicken breast, cut it into small pieces of about 1 cm, and marinate it with cooking wine, soy sauce, salt and oyster sauce for more than ten minutes.

2. Tear Flammulina velutipes into small flowers, cut off the roots, wash them and spread them on the bottom of the plate.

3. Cut the garlic into powder, cut the millet pepper into rings, put oil in the pot, heat it, pour the minced garlic and millet pepper in and stir fry until the minced garlic turns slightly yellow, and put it out for use. The function of frying this step is to make garlic and millet burst into fragrance after being fried, and you can smell the thick garlic fragrance when frying.

4. Spread the marinated diced chicken breast on the Flammulina velutipes, and code the fried minced garlic and millet pepper on the chicken breast with a small spoon.

5, put it in a pot and boil it, then steam it for 10 minutes. Sprinkle small shallots on the pan.

Tips

The whole piece of chicken breast needs to be steamed for about 20 minutes. The chicken breast in this dish has been diced, so it can be steamed for 10 minutes after the water boils, and it doesn't need to be steamed for too long.