Three Shreds Dry Cured Mushroom

Name: Three Shreds Dry Cured Mushroom
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 600 g Fresh dry-cured mushroom (clean, shred, add a pinch of salt and rub gently, rinse in clean water, then sprinkle a little flour and squeeze); 80 g Ham (shredded); 100 g Chicken breast (shredded, coated with egg batter); 60 g Chili (shredded); to taste Garlic (finely diced); to taste Egg batter (for coating chicken shreds)

A Yunnan specialty: shred dried boletus mushrooms, ham, chicken breast, and chili peppers, stir-fry each separately, then arrange attractively on a plate.

25 min

Easy

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Ingredients

Fresh dry-cured mushroom (clean, shred, add a pinch of salt and rub gently, rinse in clean water, then sprinkle a little flour and squeeze) 600 g

Ham (shredded) 80 g

Chicken breast (shredded, coated with egg batter) 100 g

Chili (shredded) 60 g

Garlic (finely diced) to taste

Egg batter (for coating chicken shreds) to taste

Instructions

Prepare dry-cured mushroom

Clean the mushroom, shred it, add a small amount of salt and rub gently, rinse in clean water, then sprinkle a little flour and squeeze.

Prepare ingredients

Shred the chili, ham, and chicken breast, finely dice the garlic, coat the chicken shreds with egg batter.

Stir-fry mushroom

Add the dry-cured mushroom to hot oil, stir-fry until cooked, then transfer to a plate.

Stir-fry chicken shreds and plate

Fry the chicken shreds in warm oil until just cooked, drain excess oil and place in the center of the mushroom. Leave a small amount of base oil in the wok, add garlic and red chili shreds, stir-fry until fragrant, then place in the center of the chicken shreds. Arrange the ham around the edge to serve.