Main ingredients: chicken breast (225g), peanut rice (50g).

Supplements: green onion (45 grams), ginger (10 grams).

Seasoning: dried chili pepper (8g), pepper (1.5g), salad oil (60g), salt (2g), cooking wine (2g), monosodium glutamate (1g), soy sauce (6.5g), sugar (10g), vinegar (7g), water starch (22g).

Preparation Steps

1 Pat the chicken breast with the back of a knife, cut into small dices, add one tablespoon of cooking wine, half tablespoon of cooking oil, half teaspoon of white pepper, half teaspoon of salt, and one teaspoon of cornstarch to marinate for 10 minutes, and then mix well with water starch.

2. Wash and cut green onion into pieces, wash dried chili peppers, cut off both ends to remove seeds, and dice cucumber.

3, in a small bowl of soy sauce, vinegar, salt, ginger juice, sugar and cooking wine, mix well to make seasoning sauce.

4, leave the bottom oil in the pot, when it is hot, put the pepper and dry chili pepper, stir fry with low heat to get the flavor, and then put the scallion.

5: Add the diced chicken, put 1 tablespoon of cooking wine, stir-fry the diced chicken, then pour in the water starch.

6, finally adjust the sauce, and then add cooked peanuts, stir fry evenly, thicken with water starch.