Ingredients:
2 pieces know japanese, cut into pieces, fry until the skin
2 pieces of shitake mushrooms, thinly sliced
50 g fillets of chicken, diced, mixed with a little cornstarch
1 clove garlic, finely chopped
1 cm ginger, thinly sliced
1 tbsp oyster sauce
1 tsp fish sauce
1/4 tsp salt
1/4 tsp pepper
1/4 tsp sugar
100 ml broth
1 leek, thinly sliced
1 tablespoon cornstarch, dissolved in a little water
oil for sauteing
How to make:
1. Heat oil and saute garlic and ginger until fragrant.
2. Enter the chicken fillet, stir until it changes color.
3. Enter shitake mushrooms, oyster sauce, fish sauce, salt, pepper, and sugar. Stir well.
4. Pour in the stock, bring to a boil.
5. Enter fried tofu and cornstarch solution, stir until thickened.
6. Add sliced leeks, stir quickly, lift and serve immediately.
2 pieces know japanese, cut into pieces, fry until the skin
2 pieces of shitake mushrooms, thinly sliced
50 g fillets of chicken, diced, mixed with a little cornstarch
1 clove garlic, finely chopped
1 cm ginger, thinly sliced
1 tbsp oyster sauce
1 tsp fish sauce
1/4 tsp salt
1/4 tsp pepper
1/4 tsp sugar
100 ml broth
1 leek, thinly sliced
1 tablespoon cornstarch, dissolved in a little water
oil for sauteing
How to make:
1. Heat oil and saute garlic and ginger until fragrant.
2. Enter the chicken fillet, stir until it changes color.
3. Enter shitake mushrooms, oyster sauce, fish sauce, salt, pepper, and sugar. Stir well.
4. Pour in the stock, bring to a boil.
5. Enter fried tofu and cornstarch solution, stir until thickened.
6. Add sliced leeks, stir quickly, lift and serve immediately.
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