Seasonal Vegetable Chicken Pancake
Chicken Breast 700g | Broccoli 90 grams |
Carrot Half root | Ripe corn 80g |
Starch One scoop | Cooking wine One scoop |
Light soy sauce One scoop | Oyster sauce One scoop |
Salt A little | Black pepper A little |
Edible oil Appropriate amount |
Step 1
Chicken breast mincedStep 2
Boil broccoli and carrots for 5 minutesStep 3
Chop broccoliStep 4
Chop carrotsStep 5
corn cookedStep 6
all mixed togetherStep 7
Add a spoonful of starchStep 8
A spoonful of cooking wineStep 9
A spoonful of light soy sauceStep 10
a spoonful of oyster sauceStep 11
pinch of saltStep 12
a little black pepperStep 13
Mix well and marinate for 10 minutesStep 14
Brush oil on hot panStep 15
Wear gloves and shape into cake shapeStep 16
Place in a pan and fry over low heat until golden brown on both sidesStep 17
Super deliciousStep 18
Eat it hot and super tender Cooking Tips for Seasonal Vegetable Chicken PancakesDon’t use too much heat throughout the process, as it can easily get burnt on the outside but not cooked on the inside!