Ingredients
-
550
-
4
-
2
-
1
-
60
-
150
-
1/2
-
100
-
1/2
-
1/4
-
1
-
2
-
1
-
1
-
Directions
Steamed Chicken Breast, Chicken breast are too often dry and rubbery The risk of overcooking is always high However, thanks to some simple ingredients make it so delicious which I think everyone should give it a try , Chicken breast are too often dry and rubbery The risk of overcooking is always high However, thanks to some simple ingredients make it so delicious which I think everyone should give it a try
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Soak Dry Scallop in 100 Ml of Water. Wrap and Fridge Overnight. |
|
2
Done
|
Soak Dry Mushroom in Fridge For One Night. |
|
3
Done
|
Crush Garlic Clove With a Chopping Knife to Remove Skin. |
|
4
Done
|
Fry Garlic in 100ml of Oil Until Golden Brown. Sieved Out When Done. |
|
5
Done
|
Cut Mushrooms Into Thin Slices. Squeeze Out Water. |
|
6
Done
|
Allow Mushrooms to Absorb the Sauce of Scallop. |
|
7
Done
|
Mix Wood Ears With Mushrooms. Add in 1/2 Tsp of Salt. |
|
8
Done
|
Give a Good Press and Mix Well. |
|
9
Done
|
Cut Chicken Into 1cm Thick Slices. First Add Salt, Pepper, Soy Sauce and Rice Wine. Mix Well Then Stir in Tapioca Starch. Lastly Add in Garlic Oil. |
|
10
Done
|
Julienne Cut Red Chilli Pepper. |
|
11
Done
|
Spread Chilli Pepper on Top Evenly. |
|
12
Done
|
in a Large Wok With Steaming Rack, Add Water and Bring It to Boil. |
|
13
Done
|
Steam Mushrooms and Wood Ears in a Plate. |
|
14
Done
|
Cover and Steam For 10 Minutes. |
|
15
Done
|
Level With a Pair of Chopsticks, Place the Plate of Chicken on Top. Add Hot Water to Wok If Necessary. |
