Ingredients details

One chicken, half a sweet red pepper

Half a sweet yellow pepper

Cooking wine, sweet potato starch

Oyster sauce and salt

Light soybean paste

White sugar ginger

Chives and garlic

Detailed steps for making peerless double pepper chicken

1. Wash the chickens, remove the water, and slaughter them into small pieces.

2. Marinate the slaughtered chicken pieces with salt and cooking wine for 10 minutes, then add some wet sweet potato starch and knead evenly. Cut the sweet red pepper and sweet yellow pepper into small pieces, cut the onion into sections, slice the ginger, and slice the garlic.

3. Heat the oil in the pot. When the oil temperature is 80% hot, add the starch-coated chicken pieces. Don't stir it yet, let the starch adhering to the chicken pieces set before stir-frying.

4. After the chicken is fried until it changes color, add the green onions and ginger slices and stir-fry together, while cooking in the cooking wine.

5. Stir-fry for a few minutes, then add garlic slices and stir-fry. After the garlic slices turn yellow, add oyster sauce, soybean paste, and light soy sauce to enhance the color and flavor. Calculate the dosage according to the color on site.

6. Add a small amount of water to the wok. After the water boils, adjust the heat to medium, let the chicken pieces simmer for a few minutes, and add a small amount of sugar in the middle.

7. Uncover the pot, turn to high heat to allow the soup to dry up, add sweet red pepper and sweet yellow pepper, stir-fry a few times, remove from the pot and serve on a plate.