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