Three-Cup King Oyster Mushroom Chicken Tenders

Ingredients (for 4 people)

A pair of chicken breasts

3 large sticks of Pleurotus eryngii

3 to 5 cloves of garlic

appropriate amount of ginger slices

A few peppers (adjust for spiciness)

Basil 1 small handle

Sesame Oil 50c.c.

Clear water 100c.c.

Appropriate amount of olive oil

2 tbsp soy sauce

2 tbsp rice wine

sugar 1 tsp

marinade

a little soy sauce

a little cornstarch

"The Wisdom of the Small People"

I planned to take a walk after a full meal to digest food, but was disturbed by a heavy rain, so I had to wear a mask and catch up with Xiao Huang, whom I hadn't seen for a long time.

The driver brother said that before the passengers got on the car on the last trip, they carefully sprayed the handles and seats of the car with alcohol before getting in the car. He praised the Guangzhou people for their concept of epidemic prevention. I am impressed by his indifference and lack of prejudice.

My husband praised him for being familiar with the roads. He said that Guangzhou is so big, and there are almost no new streets. .

He calmly said with a smile that UBER and smart navigation are improving, and the taxi industry is about to be eliminated by society... In fact, the big brother drivers have seen people of all levels, and their vision may be extraordinary. I admire this big brother for understanding the changes in the world with a calm attitude, and his introspection reveals wisdom.

Although the world is constantly changing, misfortunes and blessings always depend on each other, so bless him.

Production steps:

1 Thinly slice chicken breast, marinate with marinade for 10 minutes. Pleurotus eryngii cut into hob pieces. Slice garlic, pepper, and ginger, rinse the basil and set aside.

2 Heat the olive oil in a wok, add the chicken breast slices, and stir-fry until cooked for 5 minutes (the surface changes color). Take it out immediately and set aside to keep the meat fresh and tender.

3 Saute garlic slices, ginger slices, and chili flakes in olive oil until fragrant, then add Pleurotus eryngii mushrooms and stir-fry until golden brown.

4 Then add soy sauce, rice wine, sugar, boil for a while, add water 100c.c., turn to medium-low heat and simmer until the mushrooms are soft and tender, add a little sesame oil, and add chicken slices.

Reminder: put the sesame oil afterward, it won’t get angry or bitter.

5 Turn on the high heat and fry quickly until the chicken slices are fully cooked, turn off the heat, put in the basil and mix well.

Reminder: The nutritious and delicious Pleurotus eryngii, made into three cups of dishes, even those who don't like "mushroom flavor" like it, and then stir-fried tender chicken breasts, it will be rich and satisfying for the meal.