Sauce is the key: Stir-fried diced chicken in sauce step 1

The winter bamboo shoots in the diced chicken side dishes must be blanched in water first to remove the sour taste (you can use your favorite, carrots, Peanuts, peppers, etc.)

Step 2

Remove the fat from the chicken breast, cut into small cubes, marinate with cooking wine, cornstarch, and egg white for 15 minutes

Step 3

Stir-frying the sauce is the key: a complete recipe for stir-fried diced chicken

Cut cucumbers and winter bamboo shoots into pieces about the same size as the diced chicken (side dishes should be easy to cook) If the dish is not easy to cook, it should be processed first)

Step 4

Mix soybean paste, Pixian bean paste, white sugar, and light soy sauce and set aside (traditionally, sweet noodle sauce is used, but I prefer If you like hot sauce, you have to control the combination of the sauce yourself. You can also add the sugar after frying the sauce, which can increase the viscosity of the sauce and make the dish more shiny)

Step 5

After the pot is hot, pour in the oil, pour in the diced chicken, quickly spread it with chopsticks, and then scoop it out when it changes color (heat the pan with cold oil, quickly spread the diced chicken, and scoop it out as soon as it changes color, which can keep the diced chicken smooth and tender. )

Step 6

Heat the oil in the pot, pour in the prepared sauce, and stir-fry continuously to dry out the water in the sauce. The sauce will become thicker the more it is fried. Sticky, the oil is sauce-colored (when frying the sauce, you can use medium-low heat to avoid bitterness. When the sauce is first poured in, it will make a sizzling sound. The quieter the sound is, the more water is dried out. The more the sauce is fried, the stickier the sauce and oil will be. When combined, the oil turns into a sauce color. The chili sauce I put in, the oil is dark red; don’t use too much oil for frying the sauce, it is almost 1/2 of the sauce. If there is too much oil, the sauce will not be able to stick to the chicken. If there is too little oil, the sauce will be Easy to stir-fry and stir-fry to a paste)

Step 7

Pour in the diced chicken and stir-fry quickly until the sauce is evenly coated on the diced chicken (it is best to use high heat for this step and work quickly. Let the sauce be covered with diced chicken)

Step 8

Stir-frying the sauce is the key: a home-style method of frying diced chicken in sauce

Pour in the diced green onions and diced winter bamboo shoots , stir-fry evenly, then pour in the diced cucumbers, stir-fry evenly (you have to do it quickly, they are all easy-to-cook side dishes, just add the cucumber and stir-fry well to keep it crispy)

Stir-fry Sauce is the key: Picture of finished stir-fried chicken cubes

Cooking skills

Sauce is the key to this dish, so how to stir-fry the sauce is summarized as follows:

If you don’t control the heat well, just stir-fry over medium-low heat, don’t burn it, just stick to the pan

Stir-fry quickly, stir-fry the diced chicken, and stir-fry the sauce. Don’t stop in the middle. Stir-fry constantly. , move quickly

The ratio of sauce to oil, sauce is generally 1/5 of the ingredients, oil is about 1/2 of the sauce, more sauce, less oil will easily burn the pot, more oil and less sauce, the sauce package Can’t live with food