STEP 1/15
Please prepare the ingredients.
- Slice the onions thinly, and chop the cheongyang peppers, green onions, and garlic.
- Add 2T oyster sauce, 1T oligosaccharide, 2T unsweetened yogurt, 1/2T ketchup, 1/2T thick soy sauce, and 1T mayonnaise and mix well to make sauce.
STEP 2/15
Put the thawed chicken breast in a pot, pour enough water to cover the chicken breast, and boil it for 8 to 10 minutes.
STEP 3/15
Take a cold shower of boiled chicken breasts within 10 minutes and prepare them by tearing them apart.
STEP 4/15
Put 1T of cooking oil in a frying pan and stir-fry chopped green onions to make green onion oil.
STEP 5/15
Stir-fry garlic cloves, cheongyang peppers, and onions in golden green onion oil.
STEP 6/15
Stir-fry the onions evenly until they turn yellowish.
STEP 7/15
Pour the sauce over the stir-fried vegetables and stir-fry evenly.
STEP 8/15
When the sauce blends with the vegetables and becomes darker, add the shredded chicken breast and stir-fry.
STEP 9/15
Stir-fry chicken breast for about a minute to mix well in the sauce.
STEP 10/15
Beat in 3 eggs with a moderate amount of pepper.
STEP 11/15
Grease a frying pan with 1T of cooking oil and add half the well-done egg mixture and place 1 sheet of rice paper over the egg mixture and cook together.
STEP 12/15
When the egg mixture is almost dry on the top of the egg, turn the egg over and place half of the cheese slightly below center.
STEP 13/15
Place stir-fried chicken breast vegetables on top of cheese, edge off.
STEP 14/15
Fold half of the egg, press the center slightly, cut the edges and press to remove from heat and finish in residual heat.
STEP 15/15
Transfer to a plate and cut it into bite-sized pieces to complete a delicious, filling half-moon pizza that goes well with a soft sauce.
If you boil chicken breast for too long, it can get dry. Cook for 8-10 minutes, and if it's slightly undercooked, cook until it's fried.
Unsweetened yogurt brings out the softness and unique flavor of the sauce.