1. Remove the fascia from the chicken breast, then change the knife and cut it into pieces about 2 cm in size and put it in a bowl. Add 1 spoon salt, 1 spoon pepper, 1 spoon soy sauce, a little soy sauce, 1 spoon oyster sauce and 1 spoon cooking wine in turn.

2. After stirring evenly, add 1 tablespoon corn starch to the chicken breast, then add one tablespoon vegetable oil after stirring evenly, and simply stir and marinate for 10 minute to marinate the chicken breast.

3. Clean the Tricholoma, change the knife and cut it into small pieces about the size of chicken breast, then put it on a plate, peel and wash the garlic and put it on a plate, and mince the chives on a plate for later use.

4, hot pot cold oil, put the chicken breast into the pot, spread the chicken breast with small and medium torches, fry it, and serve it for later use.

5, re-heat the pot and put a little oil, put the garlic in the pot and stir fry on low heat.

6. Stir-fry garlic until it is slightly yellow. Pour the mushrooms into the pot and stir fry.

7. Stir-fry the Tricholoma until it is slightly yellow. At the same time, add 2 tbsps of soy sauce, 1 tbsps of oyster sauce and 1 tbsps of pepper, and stir well over high heat.

7. Stir the seasoning evenly, add the chicken breast and continue to stir well.

Stir-fry the seasoning evenly, add the chicken breast and continue to stir-fry evenly over high fire.

9. Stir-fry chicken breast and Tricholoma evenly, sprinkle with shallots and cook.