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Sliced Chicken with Assorted Vegetables No Sauce

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원산지:미국상표:Szechuan Kitchene
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이 식당 제품은 생선, 조개류, 땅콩, 견과류, 우유, 참깨, 콩, 밀 등을 포함하거나 같은 제조 시설을 사용하오니 주의 바랍니다.

설명

Wt. Chicken 200g, with king oyster mushroom, carrot, garlic, ginger, Pea can be processed based on your preference

Method:

1. Pour an appropriate amount of oil into the pot and heat it to 70% to 80%.

2. Put the processed meat slices into the pot, stir-fry quickly until heated, and then remove and set aside.

3. Leave a little base oil in the same pot, add ginger and garlic slices, and stir-fry until fragrant.

4. Pour the side dishes such as chicken leg mushrooms into the pot and continue to stir-fry until cooked.

5. Put the fried meat slices back into the pot, add an appropriate amount of soy sauce, a little sugar and salt, adjust according to personal taste, stir-fry quickly and evenly, so that the seasoning is evenly covered on the meat slices.

Remove from the pot: Finally, adjust according to the taste. If you feel that more soy sauce or other seasonings are needed, you can add them again and stir-fry evenly.

 

Disclaimer: 

 

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

 

Minimum cooking temperature requirements to decrease the risk of food borne illnesses:

Beef, Pork, Veal & Lamb Steaks, chops, roasts

145 °F (62.8 °C) and allow to rest for at least 3 minutes

Ground Meats

160 °F (71.1 °C)

Ground Poultry

165 °F (73.9°C)

Fully Cooked Ham (to reheat)

Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)

165 °F (73.9 °C)

Eggs

160 °F (71.1 °C)

Soy sauce is a source of allergen.


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