Although this dish originates from Shandong cuisine, it is well-known in Beijing and is regarded as the "top spot" among the soy sauce dishes. As a representative of Shandong cuisine entering Beijing, the improved sauce-fried chicken uses Beijing's specialty yellow sauce, which is darker in color and more salty in taste. The shredded pork with Beijing sauce I made a while ago also used thin yellow sauce. Speaking of which, whether or not it will eat yellow sauce seems to have become an unwritten standard for judging new and old Beijingers.
This is a classic dish
Sauce stir-fry is a stir-fry method in Shandong cuisine and is widely spread in the northern region. The diced chicken bursting with sauce is oily and dark red in color, the meat is tender and delicious, and has a suitable sweet and salty taste. If there is only oil and no sauce on the plate after eating, the dish is considered a success. Speaking of this, I suddenly remembered that there is another dish that is as famous as the fried chicken in soy sauce, which is Kung Pao Chicken (also mistakenly written as "Kung Pao Chicken"). Many friends can't tell the difference between these two dishes. They think they are similar. They are both stir-fried chicken. I would say the difference is quite obvious.
It’s completely different from Kung Pao Chicken`
So, the key to making the stir-fried chicken dish is the stir-fried sauce. Whether to use yellow sauce or sweet noodle sauce is a personal preference. , stir-fry the sauce so that it can coat the ingredients without losing the juice, which is the essence of the sauce. Of course, this is not difficult. There are still some tips, and I will share them with you one by one.
(The emphasis is on the last tip, it is recommended to read it before doing it)
Preparation time: 20 minutes
Suitable for people: those who like salty and sweet food Friends, lovers of Shandong cuisine or Beijing cuisine, people who are pursuing good meals
Actual evaluation: The sauce is wrapped in tender diced chicken, and the cucumber is quite crisp and tender, with a moderate amount of salty and sweet, especially Serve the meal.
Ingredients: 1 large piece of chicken breast, 1 cucumber
Ingredients: 1 piece of green onion, 1 piece of ginger, 1 spoon of starch (20g)
Seasoning : 1 spoon of teriyaki sauce (15 grams), 1 spoon of cooking wine (10 grams), 1 small bowl of thin yellow sauce
1. Preparation: Cut chicken breast and cucumber into dice-sized dices, and cut green onions into small pieces , mince ginger and set aside.
2. Marinate: Add 1 tablespoon of cooking wine and minced ginger to the diced chicken, mix well and marinate for a while; prepare a bowl of water starch and set aside.
3. Blanch: Put the marinated diced chicken into hot water, blanch it until the outside of the chicken changes color, remove and control the water.
4. Boil the sauce: Heat the oil in a cold pan, put the yellow sauce in a small bowl, stir-fry with the back of a spatula, add a spoonful of teriyaki sauce to taste after bubbling.
5. Stir-fry: Stir-fry the sauce again until it bubbles. First add diced chicken and green onions, turn to high heat and stir-fry for 1 minute. Finally add diced cucumbers and stir-fry until raw.
6. Thickening: Pour the prepared water starch into the pot and stir-fry quickly. When the sauce evenly coats the ingredients, it is ready to serve.
1. The most important thing about this dish is the heat. If the heat is too high, it will easily burn the pot. If the heat is too low, the sauce will not be able to coat the meat. It is recommended that novices start by simmering the sauce over low heat. Big bubbles will indicate the air in the sauce. After being boiled out, it becomes easier to get juice.
2. The diced chicken needs to be processed in advance. There are two methods: either over-oiling or cooking, depending on personal preference.
3. Do not stir-fry the teriyaki sauce with the yellow sauce. The teriyaki sauce can adjust the sweetness. It is most suitable to add the teriyaki sauce when the yellow sauce is fragrant and bubbling.