Materials
200g of chicken breast, 100g of peanut kernels, seasonings: 7g of sugar, 10ml of soy sauce, 10ml of water starch, 3g of peppercorns, 3g of minced ginger, 3g of minced garlic, 20g of green onions, 5g of cooking wine, 5g of salt, 20g of dried chili peppers
Practice
1. Wash and wipe the water of the chicken breast, cut into 1.5cm square diced, then mixed with water starch and soy sauce, marinate for 20 minutes. Scallions washed, cut into 1cm long small section. Trim both ends of the dried chili peppers and remove the seeds.
2. In a small bowl, mix water starch, soy sauce, salt, sugar and cooking wine to taste.
3, medium heat in a pan of hot oil, to be burned to 30% hot peanuts into the, turn the heat slowly fry until slightly colored, drain the oil and wait for use.
4, continue to heat the oil in a pan on medium heat, and when it burns to 60% of the heat will be marinated chicken into the diced, quickly stir-fry until scattered, over the oil for about half a minute, until the chicken was cooked, and then removed to drain the oil.
5, the pot to stay in the bottom of the oil, after the heat will be pepper and dried chili into the small fire fried flavor, and then into the large onion segments, ginger, garlic and chicken stir fry for a few moments, and finally adjusted to the gravy, to be thickened soup into the peanut kernels can be stir-fried a few times.
Tips
1, the peanuts should not be fried too long, until the color changes slightly can be taken out and cooled after the color will be slightly deepened.
2, fried peanuts must be in the pan before the pot, in order to maintain the crunchy texture of the peanuts.
Diced chicken with chili sauce
Ingredients
150g chicken breast, 60g green chili pepper, 20g dried chili pepper, 10g ginger, 2 green onions, 1 tbsp chili sauce, 1 tbsp soy sauce, 1 tsp cooking wine, 1 tsp white vinegar, 1 tsp granulated sugar, 1/2 tsp cornstarch, 1 tsp water, 1 tsp cornstarch, 1/8 tsp salt, 1 tbsp egg white
.How to Make
1. Wash and dice chicken breast, add all marinade ingredients and marinate for about 2 minutes.
2. Wash and deseed green bell pepper and cut into dices, cut dried chili pepper into segments, wash and cut green onion into small segments, wash and cut ginger into small slices, set aside.
3. Mix all the seasonings into a sauce and set aside.
4. Heat a wok, add 2 tbsp salad oil, add Method 1 diced chicken breast and sauté over high heat for about 1 minute until the chicken breast is cooked through
5. Heat another wok, add 1 tbsp salad oil, sauté Method 2 diced green onion, sliced ginger, and sliced dried chili pepper over low heat, add diced green chili pepper and Method 4 diced chicken breast, sauté over high heat for about 5 seconds, then pour in the sauce while sautéing. The sauce will be evenly distributed.
Sauce burst chicken
Materials
300 grams of chicken breast, 1 cucumber, 20 grams of sweet noodle sauce, 15 grams of dry soy sauce, several cloves of garlic, a small amount of sugar, 20 ml of water, cooking wine, cornstarch, sesame oil in moderation
Methods
1, remove the white membrane of the chicken breast and wash, cut into small dices, pour the cooking wine and cornstarch and stir; the cucumber into the same size dice, garlic, chopped into small pieces. The same size of the diced, sliced garlic
2, sweet noodle sauce, dry soy sauce, sugar, water into a bowl, stirring evenly into the sauce
3, the pan is hot, pour a small amount of oil, first under the garlic slices popping aroma, and then pour into the chicken diced stir-fry for two minutes
4, stir-fried chicken diced browning, pouring into the sauce, stirring constantly, so that the chicken diced all stained with the sauce
5, and finally Pour in the diced cucumber, stir-fry evenly that is off the fire, and finally a few drops of sesame oil can be
Tips
Sweet noodle sauce and dry yellow sauce are salty, so there is no need to add salt
Palace Explosion Chicken
Materials
Main Ingredients
Main Ingredients: Chicken Breasts 200g, Cooked Peanut Millet 50g, Cucumber, Carrots
Supplementary Ingredients: Dried Chilli Peppers 4pcs, Peppercorns 30, 3 slices of ginger, 2 cloves of garlic, soy sauce, cooking wine, sugar, salt, white vinegar, water starch
Practice
1, chicken, cucumber, carrots washed and cut into cubes, dried chili peppers cut into segments, ginger and garlic slices.
2, diced chicken with salt, soy sauce, to starch and mix well.
3, salt, soy sauce, sugar, vinegar, cooking wine, water starch into a sauce.
4, hot pan pour oil to sixty percent heat, frying dried chili peppers to brown-red under the pepper, pouring into the chicken fried scattered.
5, the ginger and garlic into the slightly fried, add the sauce stir fry, when the pot to add peanut rice can be fried.
Stir-fried diced chicken
Materials
Main ingredient: chicken thighs, bell peppers
Applications: pepper, soy sauce, cooking wine, salt, cornstarch, vegetable oil
Practice
1, chicken thighs with a knife to cut, peeling the bones of which, and then cut into small pieces.
2, with soy sauce, cooking wine, cornstarch, salt (more), marinate the chicken for 20 minutes to marinate the flavor through. Peppers hobnail cut into similar size.
3, put a lot of oil in the pan, put the pepper burst incense, put the diced chicken stir fry.
4, when the chicken is eight or nine minutes cooked, add the sharp pepper and a little salt, stir-fry for a few minutes, strain the oil, served can be.
Curry pumpkin fried chicken
Materials
Pumpkin, chicken, curry a piece of peanut rice
Practice
Step 1: Diced chicken with a moderate amount of salt, soy sauce, pepper, cooking wine, cornstarch marinade for 30 minutes.
Step 2: Peel the pumpkin and cut into small pieces, wash with peanuts and set aside.
Step 3: Heat a frying pan and stir-fry the marinated chicken until cooked, then set aside.
Step 4: Rewash the wok, add new oil and heat it to 70%, add the peanuts and pumpkin and stir-fry for a while, then add almost no water to the pumpkin and add a small piece of curry.
Step 5: boil over high heat, simmer until the water is almost dry (about 10 minutes), add a little salt to taste, then add the diced chicken and gently stir-fry until the curry is evenly coated with pumpkin and diced chicken, sprinkled with chopped green onions out of the pot.
Sichuan sesame chicken
Materials
Chicken breast, a handful of dried chili peppers, a little garlic, sesame seeds, cooking oil, starch, Pixi County Bean Paste, cooking wine, soy sauce, pepper, pepper, chicken
Practice
1. chicken breast cleaned and cut into small pieces, a little soy sauce, cooking wine, pepper, pepper, cornstarch and marinate well A few moments.
2. Dried chili peppers cut into sections, garlic slices. Pan hot oil is hot, pour a spoonful of Pixian beans and garlic slices burst incense, pour into the diced chicken stir-fry until browned.
3. Sprinkle into the dry chili pepper segment together and stir fry for about 3 minutes, sprinkle a little chicken and sesame stir fry can be.
Sauce burst walnut chicken ding
Materials
Main ingredient: 600 grams of chicken breast,
Auxiliary ingredients: 150 grams of walnuts, 40 grams of egg whites, 20 grams of cornstarch,
Seasoning: 45 grams of sweet pasta sauce, 20 grams of sugar, 15 grams of cooking wine, 1 gram of sesame oil, 75 grams of vegetable oil, 5 grams of salt, 15 grams of soy sauce
Practice
1. Chicken breast meat with the back of the knife chopped loose, cut into 3 cm square cubes, with egg white, salt, cornstarch, soy sauce, mix well, marinate for 20 minutes.
2. Walnuts soaked in boiling water for 10 minutes, rubbing the kernel coat, hot oil bubbles deep-fried until golden brown, fishing up slightly drained oil, that is, with 20 grams of powdered sugar and mixing, so that the walnuts are coated with a layer of powdered sugar.
3. The oil is hot again, the chicken diced into the deep-fried until light yellow, that is, remove and drain the oil.
4. 30 grams of hot oil left in the pot, the first under the sweet flour sauce with a small fire slightly fried, and then add 10 grams of powdered sugar, stir-fry, so that the sugar, sauce mix, and then put wine, sesame oil, and then stir-fry evenly into the chicken, and then stir-fry over high heat for 1.5 minutes, to be wrapped in the sauce on the chicken, and then put walnuts stir-fried, can be served on a platter for food.
Curry chicken rice
Materials
Chicken breast 250 grams, 80 grams of potatoes, 20 grams of carrots, 20 grams of onions, 1 bowl of rice, curry powder 1 tbsp, salt 1 tsp, 1 tsp sugar, 1 tbsp of rice wine, 400 ㏄, 2 tbsp of rice flour water
Practice
1.white rice into a large bowl, standby! The first thing you need to do is to make sure that you have a good meal.
2. Hot pan, add the right amount of salad oil, add onion slices and curry powder sautéed, then add the chicken breast, diced carrots and all the seasonings (except for the water) to cook well, turn the heat to low, cover and simmer for about 10 minutes, then add the potatoes continue to simmer for about 15 minutes until the ingredients are cooked through.
3. Add the cornstarch water to the pot of recipe 3, remove from heat, and pour over the rice in recipe 1.
Black Bean Chicken
Materials
Chicken breast, garlic scape, black bean sauce, seasoning: salt, cooking wine, cornstarch, chicken essence
Methods
1 Chicken, garlic scape cut into small pieces, red pepper cut into small pieces
2 Chicken marinated in cooking wine, cornstarch and marinate for 10 minutes
3 Frying pan. Put the oil on the heat, add the marinated chicken stir-fry discoloration Sheng out
4 frying pan to stay in the bottom of the oil burned 6 into the heat, add edamame stir-fry, add red pepper, garlic shoots stir-fry
5 add chicken stir-fry, add salt in moderation, chicken seasoning can be
cashew chicken
Materials
Main ingredient: Chicken
Information: red and yellow colored peppers, celery, carrot cashews
Seasoning: onion, ginger, garlic, salt, sugar, white pepper, rice wine, oil, starch, cooking oil , egg white
Practice
1, the main raw materials: celery is actually the best with celery, more green and more crispy some, the family just happened to have a general on the use of it, in fact, the kale grain is also good.
2, chicken breast diced, put in a bowl ready to marinate.
3, diced chicken put a little salt, rice wine scratch, and then put the egg white scratch, and then put the dry starch scratch, step by step (now the chicken moisture is relatively large, do not have to beat water. The original chicken breast is to beat the water fried out to be tender), and then pour some oil to seal.
4, with carrots and ginger cut some small flowers material head, so that fried out will be better.
5, colored peppers and celery diced, garlic minced, small onions cut inch section, cashew nuts ready.
6, mix a simple sauce: salt about 5 grams, a small spoon of oil, a little sugar (can not eat out of the sweetness), a little pepper, a little water to mix, and then put the starch, this is also the most test of skill in the Cantonese cuisine a little bit of glass thickening.
7, the diced vegetables blanched with water, in fact, blanching can be, do not have to wait for the water to boil, these vegetables are raw can eat.
8, and then the chicken diced over the oil sliding a little fish out.
9, the pan put a little oil, under the head and garlic sautéed, and then under the chicken and vegetable grains fried a few times, pour into the sauce quickly fried, and then under the cashews and then fried two out of the pan.