Preparation materials: chicken breast 1 piece, corn 1 piece, soybean rice 80g, peanut oil 50g, salt 3g, two tablespoons of soy sauce, oyster sauce 1 spoon, three tablespoons of cooking wine, two dried peppers, ginger 1 piece, sugar 5g, raw.
1, clean and dice the chicken breast, then put it in a container, add 1 g salt, a little thirteen spices, 1 spoon cooking wine, then add 4 grams of raw flour, and finally pour in a little peanut oil to catch it evenly and marinate for a while.
2, prepare a small bowl, add salt, sugar, cold vinegar, soy sauce, oyster sauce, cooking wine, raw powder, stir well, adjust to juice.
3. Wash the corn, first aim the kitchen knife at the gap of the corn kernels, cut off two rows of corn kernels, and then peel them by hand in rows.
4, pour water from the pot to boil, add the washed edamame rice to cook for three minutes, then add corn kernels to cook for one minute, scoop up too cold, and control the moisture.
5. Peel, wash and dice the ginger; Soak dried peppers for a few minutes, cut into sections, and remove pepper seeds for later use.
6. Heat the oil from the pan, add the chicken breast and stir-fry until it is eight-fold, then add the ginger and dried peppers and stir-fry.
7. Add edamame rice and corn kernels and stir well.
8, pour in the juice and burn it into the taste, then you can enjoy it.
9. Finally, serve in a container.
matters need attention
1, if you want the chicken breast to be tender and fragrant, pickling before frying is the key and can't be ignored.
2, garlic and pepper, the taste is heavy, you can add more garlic seeds and pepper.