Ingredients and details

200 grams of chicken breast

100 grams of cucumber

50 grams of sweet noodle sauce (can also be adjusted according to your own taste)

15 grams of corn oil (separate oil for fried chicken)

10 ML of light soy sauce

5 cloves of garlic

20 grams of green onions

15ML cooking wine

A little white pepper

A little corn starch

1/4 tsp sugar

1/4 tsp salt

How to make stir-fried diced chicken rice bowl

1.

Cut the chicken breast into small pieces along the meat grain.

2.

Add cooking wine, salt, and white pepper and stir the chicken evenly. Finally, add corn starch and marinate for 20 minutes.

3.

Wash and dice the cucumber, slice the garlic, and cut the green onion into small pieces. Prepare the sweet noodle sauce

4.

After the oil is 80% hot, add the marinated diced chicken. After frying, remove the diced chicken and set aside.

5.

Pour a little oil into the pan, add garlic and Sauté with salt until fragrant.

6.

Then pour in the sweet noodle sauce and continue to stir-fry until fragrant.

7.

Pour in diced cucumber and light soy sauce and stir-fry

8.

Pour in the diced chicken that has been oiled before .

9.

After stir-frying quickly, pour in a little sugar before putting it in the pot.

Tips

In the step of frying the diced chicken, choose to fry it in a small milk pot, which is more fuel-efficient. The oil in the ingredients is the oil used to fry the diced chicken, not the amount for the oiling step. Because everyone uses different oil containers, the amount of oil used in step 4 is not marked. Please adjust it yourself.