Stir-fried chicken breast vegetables: Chinese all-around sauce,
Hello, I'm Montbayhyang. I was thinking about what would guarantee the taste while eating the refrigerator As expected, the only thing I can trust is the Jongwon Baek! I made a simple dish using Chinese multi-purpose sauce Then should we make it? I referred to Mr. Baek's Chinese all-around sauce recipe
3 serving
Within 15 minutes
몽베이향
Ingredients
  • Chicken breast
    3~4ea
  • leek
    1handful
  • Cabbage
    4ea
  • Cheongyang red pepper
    2ea
  • red pepper oil
    2T
  • ground pepper
    4ea
  • all-round seasoning
    6T
  • Sesame oil
    1/3~1/2T
  • thick soy sauce
    1/2small cup
  • Oyster sauce
    1/2small cup
  • Sugar
    1/5small cup
  • Water
    2small cup
  • potato starch
    1/4small cup
Cooking Steps
STEP 1/10
Mix all the ingredients for the Chinese sauce
STEP 2/10
Cut the boiled chicken breast into appropriate sizes
STEP 3/10
Slice cabbage thinly
STEP 4/10
Cut chives into pieces similar to chicken breast
STEP 5/10
Cut the cheongyang peppers diagonally to the thickness you want
STEP 6/10
Heat pepper oil in a pan, add chicken breast, sprinkle pepper and stir-fry *Boiled chicken breast, so you don't have to stir-fry it for a long time! If it's raw chicken breast, stir-fry it until it's cooked
STEP 7/10
When the chicken breast starts to turn slightly golden, add all the vegetables and stir-fry quickly (high heat) until the cabbage is out of breath! *It's good if you adjust it according to the texture of the cabbage
STEP 8/10
Lower the heat to medium, mix well with the Chinese sauce, add about 5 1/2 tablespoons, and stir-fry while adjusting the seasoning *For your information, I think I put in about six and a half tablespoons!
STEP 9/10
When it's seasoned well, add sesame oil and turn off the heat
STEP 10/10
Sprinkle some sesame seeds and you're done! Done!
There's a lot of Chinese multi-purpose sauce Adjust the amount of sauce and season it
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