Dragon and Phoenix Shreds with Chrysanthemum
A light, refreshing stir-fry of shredded mandarin fish and chicken with bean sprouts and chrysanthemum.
Ingredients
mandarin fish fillet (shredded)
to taste
chicken breast (shredded)
to taste
bean sprouts
to taste
chrysanthemum petals (soaked in salt water)
to taste
red bell pepper (shredded)
to taste
salt
to taste
cooking wine
to taste
chicken bouillon powder
to taste
egg white
to taste
clear broth
to taste
starch
to taste
salad oil
to taste
Instructions
1
Step 1
Shred the mandarin fish and chicken breast into thin strips separately. Season with salt, cooking wine, chicken bouillon powder, egg white, and starch to coat, then briefly pass through hot oil.
2
Step 2
Blanch the bean sprouts in boiling water. Soak the chrysanthemum petals in salt water to remove any bitterness.
3
Step 3
Heat a thin layer of salad oil in a wok, add the clear broth, salt, and chicken bouillon powder, and bring to a boil. Thicken with starch, then add the mandarin fish shreds, chicken shreds, bean sprouts, chrysanthemum petals, and red pepper shreds. Stir-fry quickly until evenly combined, plate, and serve.
