【Ingredients】
2 sea cucumbers (soaked), 10g American ginseng slices, 3 scallops (soaked), 200g chicken breast, 3 cups white rice, half a carrot, a little shredded ginger, 3 shallots, 3 teaspoons salt , 1 teaspoon of cornstarch, 2 teaspoons of rice wine, 2 tablespoons of oil, 2000cc of water.
【How to do】
- Cut the soaked sea cucumber into strips for later use; shredded chicken breast with 1 teaspoon of salt, cornstarch, etc. to marinate for later use; shred the shallots, shred the shallots, and mince the shallots for later use.
- Put oil in a wok, fry the shallot whites and shredded ginger until fragrant. Then add chicken breasts and carrots and stir-fry for a while, then add rice wine and stir-fry to remove the fishy smell.
- Add all the ingredients of Step 2 into the stew pot, then add sea cucumber, American ginseng, scallops, white rice, etc., and add water to cover all the ingredients.
- Bring to a boil over high heat, then turn to medium heat and simmer for about 30-40 minutes, stirring for a while, and adding water as needed to avoid sticking to the pan.
- Add shallots and salt before serving and mix well