The recipe for making carrot, fungus, and chicken slices

Health benefits

Carrots: invigorate the spleen

Garlic sprouts: nourishing the liver

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients and materials

220 grams of chicken breast meat

3 grams of dried fungus

1 small section of carrot

2 garlic sprouts

1 tablespoon soy sauce

1 tablespoon cooking wine

A little pepper powder

Salt in moderation

1 tablespoon corn starch

Moderate amount of edible oil

2 cloves of garlic

1 slice of ginger

50g of water starch powder

The recipe for making carrot, fungus, and chicken slices

1. Remove the fascia from the chicken breast, wash and slice it thinly. Add soy sauce, cooking wine, pepper, a little salt, and cornstarch.

2. Add another tablespoon of cooking oil, mix well, and marinate for about fifteen minutes.

3. Soak the dried fungus in advance, cut off the roots and tear them into small pieces before washing. Cut carrots into diagonal slices, garlic sprouts into diagonal sections, garlic slices and ginger for later use.

4. Pour an appropriate amount of cooking oil into the pot and heat it up to 50%. Add garlic slices and minced ginger and stir fry over low heat until fragrant.

5. Next, add the marinated chicken slices and stir fry until they turn white, discolored, and uncooked. Remove and set aside.

6. Add the fungus and carrots to the bottom oil of the pot and stir fry quickly for about one minute.

7. Add garlic sprouts, stir fry until broken, and then add proper amount of salt, stir fry evenly.

8. Finally, add the chicken slices and stir fry well, then pour in the starch and stir fry evenly.

9. A tender and nutritious carrot and fungus chicken slice is ready!

Tips

Chicken breast should be sliced thinly and marinated with seasoning for a while before it becomes tender and smooth. You can also add other vegetables according to your preferences, such as cucumbers, and seasoning according to personal taste.

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