Fresh scallops with diced chicken(ji ding xian bei )

Method of fresh scallop with diced chicken

Raw materials for making diced chicken and fresh shellfish:

125 grams of fresh shellfish, 15 grams of yulanpian, 125 grams of chicken, 60 grams of sesame oil, 15 grams of mushroom, 15 grams of cooking wine, 1.5 grams of monosodium glutamate, half egg white, 50 grams of starch, 50 ml of chicken soup, 10 grams of refined salt, 15 grams of scallion, 10 grams of ginger, 10 grams of garlic, 10 grams of sesame (baked).

Processing steps of diced chicken and fresh shellfish:

1. Cut the scallops, remove the inner gills; remove the fascia of chicken, wash and cut into 1 cm square cubes; cut the slices of Magnolia and mushrooms into cubes of the same size as the scallops; peel, wash and chop the scallions, ginger and garlic.

2. Put the scallops into the boiling water pan, take them out and dry them.

3. Put the diced chicken into the porcelain bowl, add egg white and starch, and grasp evenly.

4. Heat the wok, add 25g sesame oil, when it is 50% hot, put in diced chicken, when it is mature, take out. Add 35 grams of sesame oil, heat up, stir fry in chopped green onion, ginger and garlic, stir fry until fragrant, and add in slices of Magnolia, mushrooms, green beans and scallops. Stir fry a few times, add cooking wine, monosodium glutamate, chicken soup and salt, adjust the taste, add diced chicken, stir fry evenly, put a little wet starch, thicken, put into the plate, sprinkle evenly baked sesame

The characteristics of diced chicken shell are as follows

The color is bright, the taste is fragrant, and the shellfish is tender and beautiful.

Fresh scallops with diced chicken

Diced chicken and fresh shellfish is a Korean dish. The main ingredients are fresh shellfish, chicken, corn flakes, ginger, refined salt, cooking wine and so on.

Ingredients needed

125 grams of fresh shellfish, 15 grams of yulanpian, 125 grams of chicken, 60 grams of sesame oil, 15 grams of mushroom, 15 grams of cooking wine, 1.5 grams of monosodium glutamate, half egg white, 50 grams of starch, 50 ml of chicken soup, 10 grams of refined salt, 15 grams of scallion, 10 grams of ginger, 10 grams of garlic, 10 grams of sesame (baked)

Production method

1. Cut the scallops, remove the gills; remove the fascia of chicken, wash and cut into 1 cm square cubes; cut the slices of Magnolia and mushrooms into cubes of the same size as the scallops; peel, wash and chop the scallions, ginger and garlic

2. Then put the scallops into the boiling water pan, take them out and dry them

3. Put the diced chicken into the porcelain bowl, add egg white and starch, and grasp evenly

4. Heat wok, add 25g sesame oil, when it is 50% hot, add diced chicken, when it is 8, remove. Add 35 grams of sesame oil, heat up, stir fry in chopped green onion, ginger and garlic, stir fry until fragrant, and add in slices of Magnolia, mushrooms, green beans and scallops. Stir fry a few times, add cooking wine, monosodium glutamate, chicken soup and salt, adjust the taste, add diced chicken, stir fry evenly, put a little wet starch, thicken, put into the plate, sprinkle evenly baked sesame, then

What to eat

According to traditional Chinese medicine, chicken is sweet and mild. It can warm the spleen, replenish qi and blood, tonify kidney and essence.

Chicken contains vitamin C, e and so on. It has a high proportion of protein, many kinds, and high digestibility. It is easy to be absorbed and used by the human body. It can enhance physical strength and strengthen the body. In addition, it contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on. According to traditional Chinese medicine, chicken has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

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Chinese PinYin : Ji Ding Xian Bei