Sautéed Chicken with Wood Ear Mushrooms in Vinegar Sauce

Taste: Sour and salty; Cooking method: Stir-fry; Time: 10 minutes; Difficulty: Easy.

Detailed steps for cooking Sautéed Chicken with Wood Ear Mushrooms in Vinegar Sauce

Prepare ingredients: Main ingredients: Dried wood ear mushrooms: 10g; Chicken breast: 1 piece; Eggs: 2; Cucumber: 1; Golden needles (dried daylily buds): 1 small handful; Scallion: 1 small section; Ginger: 2 slices; Garlic: 4 cloves. Seasonings: Vinegar: 3 tablespoons, Soy sauce: 2 tablespoons, Cooking wine: 1 tablespoon, Sesame oil: 1 tablespoon, Water: 2 teaspoons, Starch: 1 tablespoon, Sugar: 4g, Salt: 4g.

Wash the chicken breast, remove the white fascia, cut into slices, and marinate with a little salt. Cut the cucumber into diamond-shaped pieces and set aside. Soak the wood ear mushrooms and golden needles in warm water to remove the roots, blanch in boiling water, and rinse with cold water. Drain and set aside.

Marinate the chicken slices for about ten minutes, then coat with a little wet starch. Heat the oil to 60-70% hot, add the chicken slices and stir-fry until cooked. Set aside.

Mix all the seasonings together to make the sauce and set aside.

Scramble the eggs into medium-sized pieces and set aside.

Heat the oil in the wok, add scallions and ginger, and stir-fry until fragrant.

Add the pre-treated chicken slices, wood ear mushrooms, and golden needles to the wok and stir-fry evenly.

Add the cucumber slices and scrambled eggs and stir-fry until the cucumber is cooked.

Add the pre-made sauce, stir-fry quickly over high heat, sprinkle with minced garlic, and turn off the heat when the garlic is fragrant. Serve on a plate.

This dish has a thick and delicious sauce and is refreshing to eat! It can also help improve the body’s ability to resist smog. Come and learn how to make this quick and easy dish!