Jiang Sha chicken is a famous traditional dish with Guangdong characteristics, which belongs to Cantonese cuisine. Ginger is thin in skin and thick in flesh, spicy and sweet in taste, and contains higher gingerol, which has the effects of resolving phlegm, promoting qi circulation, promoting digestion and appetizing, invigorating spleen, promoting diuresis and eliminating dampness, and preventing epidemics. Pickling cooked chicken with ginger as ingredients will be more tender, smooth and tasteless, with a faint ginger flavor. At the same time, the chicken skin is tender and smooth, the meat is tender and delicious, it is not greasy when eaten too much, and the bones are crisp and fragrant. The combination of ginger and chicken can not only remove the fishy smell, but also enhance the taste and fragrance, which makes people have an appetite and never tire of eating it.

Ginger and chicken are put together without other complicated seasonings, and it is difficult to make delicious food as long as they are lightly decorated with soy sauce. Ginger is indispensable in Guangdong's boiled chicken and brine chicken's seasoning. Jiang Sha is planted in Guangxi, Guangdong, Yunnan, Taiwan Province and Hainan. If the northern partners want to eat, they can try their luck in large supermarkets, but online shopping is not good. It's best not to easily replace Jiang Sha with tender ginger, because the delicacy of Jiang Sha and chicken is incomparable with any ginger! Today, I will share this Jiang Sha chicken with you. The practice may be different, but the taste is also guaranteed!

material preparation

Two pieces of Jiang Sha, two ends of garlic, a pinch of celery, one pepper, 500ml of sesame oil and 500g of chicken.

manufacturing process

0 1

Pour a spoonful of minced garlic and Jiang Mo into the chicken, add a spoonful of starch and marinate for more than 30 minutes.

02

Put two spoonfuls of minced garlic, two spoonfuls of minced Jiang Mo and celery into a hot pot and stir-fry until fragrant.

03

Add chicken and stir-fry for 5- 10 minutes.

04

Turn off the heat, add a pinch of chopped green onion and pepper to decorate, and take out the pot!

Ginger and chicken taste very good together, but remember, don't eat too much ginger at once! In order to avoid absorbing a lot of gingerol, it will stimulate the kidney in the process of excretion through the kidney, resulting in dry mouth, sore throat, constipation and other symptoms.

skill

1. Jiang Sha should be broken as much as possible, and the more broken it is, the more delicious it will be.

Don't fry for too long, lest the chicken get old.