Ingredients: chicken breast 250g, water chestnut 50g, pickled pepper 1 5g, egg 1 piece, starch, lard 50g, soy sauce 0.5 tbsp, broth1tbsp, cooking wine 0.5 tbsp, 2 shallots.
The practice of diced Chili chicken:
1. Remove fascia from chicken breast, wash and dice, add salt, soy sauce, cooking wine and monosodium glutamate, mix well and marinate.
2, peeled and washed and diced. Pickled peppers are pedicled and the seeds are chopped. Wash onion, ginger and garlic and cut into powder. Mix egg white, starch and water into a thin paste.
3. Put the wok on the fire, add lard and heat it. After the diced chicken is sized with thin paste, put it in the oil pan and slide until cooked.
4. Add pickled peppers, stir-fry quickly until the diced chicken is all Chili red, add water chestnut, ginger, onion and garlic, stir-fry until fragrant, cook juice made of salt, soy sauce, cooking wine, sugar, monosodium glutamate, starch and broth, stir-fry quickly, and add a little vinegar to stir evenly.
Nutritional value:
1. Chicken contains water, protein, fat, calcium, phosphorus, iron, carotene, sugar, nicotinic acid, ash and other nutrients. Rich in protein and various nutrients, it can supplement nutrition, strengthen the body and enhance physical strength.
2. Chicken can promote the growth and development of infants and adolescents, relieve sub-health and improve immunity. It also contains phospholipids, linoleic acid and linolenic acid, which can reduce the content of low density lipoprotein and cholesterol and protect the cardiovascular system.