Shredded Chicken with Mung Bean Sprouts

Name: Shredded Chicken with Mung Bean Sprouts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 300 g Chicken breast (washed and cut into shreds, mixed with salt, white pepper, cooking wine, and starch, then briefly passed through hot oil); 300 g Mung bean sprouts (trim both ends and wash thoroughly); 1 Red chili (washed and cut into strips); 1 clove Garlic (washed and finely chopped); Starch (for marinating the chicken), to taste; 2 tbsp Sesame oil; 1 tbsp Chicken stock; 1 tbsp Cooking wine; 1 tsp Ground white pepper; 1 tsp Fine salt

A light soup with mung bean sprouts and shredded chicken, featuring crisp sprouts and tender chicken.

20 min

Easy

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Ingredients

Chicken breast (washed and cut into shreds, mixed with salt, white pepper, cooking wine, and starch, then briefly passed through hot oil) 300 g

Mung bean sprouts (trim both ends and wash thoroughly) 300 g

Red chili (washed and cut into strips) 1

Garlic (washed and finely chopped) 1 clove

Starch (for marinating the chicken) to taste

Sesame oil 2 tbsp

Chicken stock 1 tbsp

Cooking wine 1 tbsp

Ground white pepper 1 tsp

Fine salt 1 tsp

Instructions

Marinate and pass the chicken through hot oil

Wash the chicken and cut it into thin shreds. Mix with salt, white pepper, cooking wine, and starch. Heat oil in a wok, briefly pass the chicken through it, then remove and drain for later use.

Prepare the vegetables

Trim and wash the mung bean sprouts. Wash and finely chop the garlic. Wash the red chili and cut it into thin strips.

Cook the dish

Heat the sesame oil in a wok and sauté the garlic until fragrant. Add the stock and bring it to a boil. Add the mung bean sprouts, shredded chicken, chili strips, and salt, then toss together until cooked.