Chicken Lipan is a traditional Beijing dish. It is a stir-fried dish with chicken and shrimp in a white sauce, which has been handed down for hundreds of years. Its color is light and flavorful, and it was a very expensive dish in the past. In fact, the practice is very simple, the first diced chicken paste good, available oil or water slippery, and then and shrimp with fried can be.

Raw materials: 200 grams of chicken breast, 120 grams of shrimp, 3 grams of salt, 2 grams of chicken essence, 3 grams of sugar, a little white pepper, 15 grams of yellow wine, water starch, 20 grams of cooking oil, 25 grams of red bell pepper, 25 grams of bell pepper, 25 grams of asparagus, 20 grams of scallions, 10 grams of ginger.

Practice:

1, in order to facilitate the flavor, the chicken breast on both sides of the agent on the knife, and then cut into cubes, in the chicken diced into salt, pepper, chicken essence and yellow wine mix well.

2, put the seasoning and then put the appropriate amount of water starch, and then with the hands of the chicken diced repeatedly grasp the slurry, slurry about 10 minutes.

3, in the shrimp into the salt, pepper, chicken broth mix well.

4: Add the yellow wine and water starch to the shrimp and set aside. To make the gravy, add salt to the bowl first.

5, in the bowl and then put pepper, sugar, chicken essence and yellow wine, and then put the appropriate amount of water starch and water to mix well.

6. Boil the water in a soup pot, add the diced asparagus and then the diced chicken, and then add the shrimp after the diced chicken has changed color and then boil it, and then pull it out and set it aside.

7. In a separate pan, heat a moderate amount of cooking oil and sauté the scallions and ginger.

8, onion and ginger sautéed incense, down into the colored pepper diced a little stir-fry, and then poured into the chicken, shrimp and asparagus diced stir-fry with a high flame, and finally poured into the bowl of gravy stir-fry, to be thickened by the sauce paste can be out of the pot plate on the table to eat.

The characteristics of this dish; beautiful color, light dishes, salty and fresh, tasty.

Warm tips:

1, chicken, shrimp to choose fresh, ingredients can not be put, direct fry can also be.

2, thickening bowl is to stir-fry fast, so you can keep the chicken tender.

3, chicken bungee generally do not put soy sauce, just stir fry with high heat. Put a little sugar is to refresh, but do not put more.