Steamed chicken and pickled mustard greens stir-fried with oyster sauce
The key is to taste it frequently. The pickled mustard greens are also salty, so adjust the amount of salt accordingly
How to make it
1
Cut the steamed chicken into bite-sized pieces
2
Thinly slice the ginger and diagonally slice the white onion
3
Cut the pickled mustard greens into bite-sized pieces
4
Heat 1 tablespoon of scallion oil in a frying pan and fry the chopped ginger and white onion until fragrant, then add the steamed chicken and pickled mustard greens and continue to stir fry
5
Add the seasonings (A) and simmer
6
Once the flavors have blended well, add the aromatic oil to finish and enhance the aroma
material
-
- Steamed chicken
- 100g
-
- ginger
- 10g
-
- White leek
- 50g
-
- Zaay
- 50g
-
- Scallion oil
- 1 tablespoon
-
[A]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- Oyster sauce
- 1/2 tsp
-
- salt
- 1/2 tsp
-
- sugar
- Small amount
-
- For finishing persimmon
- 1 tsp
[PR]
Seasonal Recommendations
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