RECIPEStir-fried chicken and fluffy eggs with chili sauce

Stir-fried chicken and fluffy eggs with chili sauce

Material 2people
Awaodori chicken breast 200g
egg 2
wood ear mushrooms (dried) 3g
onion 1/6
★ginger(minced) 1 tsp
★garlic (minced) 1 tsp
★japanese leek (minced) 1 tsp
★chili bean sauce 2 tsp
salad oil 3 tbsp
salt small amount
sake 2 tsp
potato starch 1 tbsp
chicken soup (powdered) 1/2 tsp
tomato ketchup 3 tbsp
vinegar 1 tbsp
water 5 tbsp
sugar 1 tsp
salt 1/4 tsp
potato starch 1/2 tbsp
Recipe / How to make
Step1 Slice off the chicken breast into 1cm thick pieces, and season with salt and sake then coat with potato starch.
Step2 Boil the rehydrated wood ear mushrooms and onion cut in wedges of 1 cm thick, in boiling water for 30 seconds then drain.
Step3 Mix the seasoning in a bowl.
Step4 Heat 1 tablespoon of oil on the frying pan over medium heat. Beat the eggs and add a pinch of salt.
Stir-fry the eggs quickly and cook scrambled eggs. Take it out of the frying pan and put it on a plate.
Step5 Add 1 tablespoon of oil in the frying pan, and heat Step1 on the both sides until thoroughly cooked. Put them on Step4.
Step6 Put 1 tablespoon of oil in the emptied frying pan, and heat ★ over low heat. Pour Step3 and bring it to a boil.
Put Step2 and Step4 into the frying pan and mix them together then serve.