Recipe 1 for fried chicken legs with zucchini,

Materials

1 zucchini, appropriate amount of chicken legs, appropriate amount of carrots, appropriate amount of red pepper, appropriate amount of ginger, appropriate amount of garlic, Appropriate amount of pepper, appropriate amount of light soy sauce, appropriate amount of salt

Method

1. Marinate the chicken slices with pepper, salt and oil for ten minutes.

2. Slice zucchini, carrots, and red peppers and set aside.

3. Heat the oil in the pan, sauté the ginger and garlic until fragrant, and slide the meat into the meat until it is cooked.

4. Add carrots, red peppers, and zucchini to the pot and stir-fry.

5. When the zucchini is almost green, pour some water along the edge of the pot, add salt and light soy sauce to taste, cover the pot and simmer for 1 minute.

6. When it comes out of the pot, it tastes delicious. The zucchini has the aroma of chicken, which is okay.

Method 2,

1. One piece of chicken breast.

2. Cut into thin slices.

3. Add a little water starch. Crush it evenly with your hands and marinate for half an hour.

4. Wash 2 zucchini and set aside.

5. Prepare Lee Kum Kee Tiancheng Extra Fresh Soy Sauce.

6. Chop chives and red pepper into pieces and set aside.

7. Slice zucchini and set aside.

8. 2 green onions. Heat the wok and pour in an appropriate amount of cooking oil. , when the oil temperature is 60-70% hot, add the green onions and saute until fragrant.

9. Add the marinated chicken slices and stir-fry for a while.

10. Pour in Lee Kum Kee Tiancheng Mixture Season with extra fresh soy sauce.

11. Pour in rice vinegar.

12. Pour in the sliced ??zucchini slices and stir-fry evenly.

13. Add a little soy sauce , salt and chicken powder to taste, stir-fry for about 3 minutes.

14. Prepare an appropriate amount of water starch.

15. Pour in the water starch, stir-fry quickly over high heat for a few times and then turn off the heat. .

16. Arrange on a plate and garnish with chopped chives and pepper.