America corn: 2
Mushroom: 5 ears
Tapioca flour: 2 spoons
Scallions and cilantro
Salt, pepper, sugar, cooking oil
How to make it:
Step 1: Raw material processing
Onion: pare, wash and mince
Scallions & cilantro: wash, cut into pieces
Mushrooms: cut off foot, soak with hot water about 20 minutes until it’s hatched. After that, wash, cut into pieces.
America Corn: separate the seeds, wash, dry
Egg: dam out, stirred
Chicken: wash with salt water diluted.
Tapioca flour: dissolve with water, stirred.
Put the pot on the stove, pour water and put the chicken into the pot. Add a little salts and boiled until chicken cooked.
Take the chicken out, soaking in cold water. After that, tear off the chicken.
Add the corn into the pot until corn ripe soft.
Put the pan on the stove, wait for pan’s hot, then add 2 tablespoons of cooking oil. When the cooking oil is hot, add onion to the aroma.
After that, add the chicken and mushrooms into fried together. Add 1 teaspoon sugar and 1/2 teaspoon salt, stirring occasionally until chicken and mushrooms are spiced about 5 minutes.
Add chicken and mushroom into the pot. When the water’s boiled, add water’s tapioca flour, stirred. After that, add eggs into the pot, stirred. Tasting again. Turn off the stove.
Lable out a bowl, sprinkle pepper and cilantrios to decorate.