This has been my all time favor dish, you can use beef or pork too. It is so easy to cook and so healthy to eat!
鸡胸 10安士/Chicken breast 10 Oz.
酸菜4安士/Pickled mustard green 4 oz
几片葱/A few pieces of scallion
嫩豆腐1磅/soft Tofu 1lb
耗油/Oyster sauce 1.5 tbsp
生抽/Light Soy sauce 1 tbsp
高汤/Broth ¾ cup
白胡椒少许/ Little bit of white pepper
鸡粉半小勺/ ½ tsp of chicken powder
料酒1小勺/cooking wine 1tsp
Sliced chicken breast and marinate with little bit of salt, white pepper, cooking wine and 1-2 tbsp of sweet potato starch for at least 30 minutes. Shred pickled mustard green and soak in cold water for 10 minutes.
In a hot skillet add 4 tbsp of oil add chicken when the oil is not hot and cook until color changed to white and set aside. With the rest of oil in the skillet add white part of scallion and pickled mustard green, sautéed for 3 minutes then add sauce, chicken and thin sliced tofu and bring it to boil. Add green part of scallion and a few tbsp. of sweet potatoes water mixture to thicken the sauce a bit, add a few drop of sesame oil.
雞胸肉切成薄片和一點點鹽、 白胡椒粉、 料酒，1-2 湯匙的紅薯澱粉醃至少 30 分鐘。酸菜切小在冷水中浸泡 10 分鐘。
熱锅中加 4 湯匙油加雞片炒到顏色完全变為白色，待用。剩油在鍋中加入葱白和酸菜炒 3 分鐘然後添加酱汁、 雞和豆腐片煮开。加蔥綠色部分和幾湯匙的水淀粉勾芡醬汁，加幾滴麻油。