(1) material: shredded chicken 1 50g, green pepper1piece, and 5 water-borne mushrooms.

(2) Seasoning: salt and monosodium glutamate.

(3) Practice: Wash green peppers, remove stems and seeds, and cut filaments longitudinally. Squeeze the water, remove the pedicle and shred the water-soaked mushrooms. Heat the oil, stir-fry shredded chicken and mushroom, add green pepper as soon as the shredded chicken changes color, add salt and monosodium glutamate at the same time, and stir well.

2, chicken corn

(1) material: chicken100g, half a can of sweet corn, 4 water chestnuts, and appropriate amount of Jiang Mo.

(2) Seasoning: water starch 1 tablespoon, salt and monosodium glutamate.

(3) Practice: Cut the chicken into small dices. Peel water chestnut, wash it, and cut it into cubes slightly larger than corn kernels. Heat the oil, add Jiang Mo and diced chicken, and stir-fry. Stir-fry water chestnuts with corn, salt and monosodium glutamate, thicken with water starch (adjusted thinly), and thicken until cooked.

3. Sauced diced chicken

(1) material: chicken breast 1 piece, half cucumber.

(2) Seasoning: sweet noodle sauce, water starch 1 tablespoon, monosodium glutamate, sugar, salt and ginger juice.

(3) Practice: Cut the chicken breast into cubes 1 cm square, and do a good job with water starch, a little salt and ginger juice. Dice cucumber into diced chicken. Heat the oil, add the diced chicken, slip it, and take it out. Heat the oil, add 1 spoon of water to the sweet noodle sauce, stir-fry a few times, add diced chicken, stir-fry until the sauce is evenly wrapped, add diced cucumber, stir-fry and taste, add a small amount of salt, sugar and monosodium glutamate according to taste, and turn off the fire as soon as possible.