Stir-fried bean sprouts and steamed chicken with pickled mustard greens
Please adjust the seasoning while taking into consideration the salt content of the pickled mustard greens
How to make it
1
Cut the steamed chicken and pickled mustard greens into bite-sized pieces
2
Boil the bean sprouts in an appropriate amount of water with [A]
3
Boil for about 2 minutes, then drain and let rise
4
Heat 1 tablespoon of scallion oil in a frying pan and fry the chopped ginger and garlic until fragrant
5
Add the pickled mustard greens and steamed chicken
6
Add [B] and the bean sprouts and stir-fry over high heat so that the ingredients absorb the soup
7
Finish by drizzling sesame oil over the dish
Ingredients for 2 people
-
- Steamed chicken
- 180g
-
- Zaay
- 50g
-
- bean sprouts
- 130g
-
[A]
- Salad oil
- 1 tablespoon
-
- salt
- A pinch
-
- Scallion oil
- 1 tablespoon
-
- Chop ginger
- 1 tsp
-
- Chop garlic
- 1 tsp
-
[B]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 200cc
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- sugar
- Small amount
-
- Oyster sauce
- 1 tsp
-
- For finishing sesame oil
- 1 tsp
[PR]
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