Steps
How to make it
Prep 8 min · Cook 10 min
- Rinse 150 g water dropwort and cut into about 5 cm lengths; drain well. Slice 120 g chicken breast thin against the grain; mince 2 garlic cloves. Spoon 1 bowl cooked rice into a large bowl to keep warm.
- In a bowl, add 1 tbsp rice wine to the chicken slices; gently massage and marinate 2 minutes to remove odor and season.
- Heat a skillet over medium. Add 1 tbsp olive oil. When hot, lay chicken in a single layer and cook over medium until the surface changes color (about 2 minutes); set aside.
- In the same pan with remaining oil, sauté minced garlic over low heat until lightly golden (about 20 seconds).
- Add water dropwort over high heat and stir-fry about 1 minute to keep crisp.
- Return chicken; add 1 tbsp soy sauce. Over high heat, toss about 1 minute until chicken is fully cooked and coated evenly.
- Taste and adjust. Spoon the stir-fry and sauce over the rice and serve.
