<== Ingredients 4 servings 200 grams of round mushrooms 150 grams of chicken fillet 1/4 pieces banwang bombay 3 cloves of garlic 2 cm ginger segment 2 tablespoons soy sauce 2 tbsp teriyaki sauce 1 tsp salt 1/2 teaspoon ground white pepper 1 tbsp cornstarch dissolved in 50 ml water 100 ml of water Step 30 minutes Prepare materials and wash. Cut Mushrooms into 2-3 parts, not too small. Cubed chicken fillets. Thin slices of garlic and onions. Peel and ginger ginger. Heat 2 tbsp oil for sauteing. Put garlic and onions and chicken skin (if there is a skin on the chicken fillet).
Saute until slightly wilted and fragrant. Enter chicken breast and mushrooms that have been cut. Stir well with stir fry, until the meat looks cooked. Add 100 ml of water, sweet soy sauce, teriyaki sauce, pepper and salt, mix well. When the taste is fitting (sweet savory), enter the cornstarch solution while continuously stirring until blended. Cook until meletup2 (thickened), turn off the fire.