Raw materials:

300 grams of chicken (usually use chicken breast or thigh meat), 50 grams of fried peanuts, cucumber,

20 grams of dried red chili, 2 grams of peppercorns, 20 grams of soy sauce, parixian soybean paste, ginger, cornstarch, an egg, green onion, ginger granules, cooking wine, sugar (a little bit).

Practice:

Preparation stage:

1. chicken tendon, chopped cross flower knife, cut into small dices (should not be too large), installed in a bowl with soy sauce, salt, cooking wine flavor, and then add a small amount of egg whites, with the cornstarch and mix well for use.

2. With soy sauce, sugar, vinegar, monosodium glutamate (MSG), broth, water soybean meal into a gravy powder (not too thick).

3. Dry red chili peppers to remove the seeds, cut into sections (lazy people can not cut).

Attachment: peanut rice soaked in warm water for a while, fried crispy (pay attention to the fire, cold oil in the pot, do not serve, nor not pure).

Next pot:

4, the pot of oil frying to five mature, under the dry chili, pepper, the chicken diced into the frying scattering out (time should not be too long, because to maintain the tenderness of the meat),

5, leave a little oil in the pot, and then under the dry chili, pepper, a little soybean paste, such as the flavor of the overflow into the chicken diced a few times,

Put the ginger, green onions, etc., cooking gravy

Put in ginger, green onion, etc., cook the gravy, stir-fry quickly, add peanut rice stir-fry, start the pot to plate that is complete!

Additionally: if you want the color is not so monotonous, you can add a little green cucumber diced, large chili peppers diced (green, red), should not be too much, just adjust the color.

Features: the dish is golden in color, the chicken is tender, the peanuts are crispy, salty and spicy with a little sweet and sour