Chicken breast 150g

1 green pepper

1/4 carrot

5g minced garlic (about 3 cloves)

Oyster sauce

Oyster sauce 15g

Soy sauce 10g

Wine 5g

Sugar 2g

Water 30g

Starch 3g

Step 1

Cut green pepper and carrot into strips, mince garlic. Cut chicken breast into strips (as thick as your little finger).

Step 2

Take 15g of oyster sauce, 10g of soy sauce, 5g of cooking wine, 2g of sugar, 30g of water, and 3g of cornstarch, and whisk them together in a small bowl to make an oyster sauce.

Step 3

Marinate chicken breast strips (chicken fillets) with 1g salt, 1g sugar and 3g cornstarch for 10 minutes.

Step 4

Boil a pot of water with a little more water. When the water comes to a boil, add the carrot strips and cook for 1 minute, then add the green pepper strips and cook for another 30 seconds, then drain and set aside. Keep the water boiling, pour in the marinated chicken fillets and gently spread them out with chopsticks. Turn off the heat, soak in boiling water for 2 minutes, then pull out and drain.

Step 5

Heat a wok and add 1 tablespoon of cooking oil. Stir in the garlic and oyster sauce until the sauce thickens, then add the soaked chicken fillets, blanched peppers and carrots. Stir fry evenly and serve.

Tips

Chicken tenders are tender when soaked and there is no need to stir-fry or deep-fry them.

Keep in mind the key to soaking chicken tenderloin~

1:The amount of water must be large enough to maintain the temperature to soak the chicken tenderloin.

2:Don't move the chicken fillet after you put it in, so as not to dehydrate it and it won't be tender.

3:Fish out and cut or cut a look at the inside if completely white that is ripe. If the middle is not yet very mature, do not go back to the pot and then soak, just fry in oyster sauce for a little while more or cover and simmer for a little while it is very easy to mature.