How to Make Breast Chicken In Garlic And Pepper Sauce
230 g (8oz) profound solidified chicken bosom
750 g (2.5oz) celery
6 interlaces of garlic
Seasonings for chicken:
1/2 Tsp salt
1/4 Tsp sugar
Some egg white
2 Tsp corn flour
1/4 Tsp table salt
1 Tsp light sauce
1/2 Tsp pepper
Flush chicken bosom. Daintily cut (or thickly shred) chicken bosom. Marinate with seasonings for chicken.
Meagerly cut (or thickly shred) celery. Mince garlic.
Absorb chicken and celery hot oil for some time. Take out and channel.
Saute minced garlic w/some oil. Include seasonings and mix. Put in chicken and celery. Mix well. Dish up and serve hot.