Stir-fried chicken is a traditional Chinese dish with chicken breast as the main ingredient, served with rich vegetables such as cucumber and carrots, as well as seasonings such as bean paste and sweet noodle sauce. Cooking techniques include marinating chicken, pairing vegetables and stir-frying sauces. The characteristics of the fried chicken in sauce are: ruddy and oily, tender and smooth taste, rich sauce fragrance, and deeply loved by the majority of diners.
Here's how to make it in detail:
Preparation of ingredients:
1.Cut the chicken breast into small cubes of about 1 cm;
2.1 cucumber, 1 carrot, 2 Hangzhou peppers;
3.Appropriate amount of green onions, ginger and garlic;
4.30 grams of sweet noodle sauce, 8 grams of rice wine, 10 grams of sugar, a little salt, a little egg white, an appropriate amount of starch, and an appropriate amount of cooking oil.
Steps:
1.Chicken marinate: Put the diced chicken in a bowl, add a pinch of salt, cooking wine, white pepper, light soy sauce and marinate for 15 minutes. Then add the starch, grab it with your hands, pour a little oil and grasp it evenly to seal the moisture in the meat.
2.Vegetable treatment: Cucumber and carrot cut into cubes about the size of diced chicken, cut the pepper into sections, chop the green onion, mince the ginger, and slice the garlic.
3.Stir-fry the sauce: After the pot is hot, pour in an appropriate amount of cooking oil, add chopped green onion, minced ginger and garlic slices and stir-fry until fragrant. Then pour in the diced chicken and stir-fry 8 when ripe.
4.Stir-fry vegetables: Use the remaining oil in the pot, add carrots and Hangzhou peppers to stir-fry raw, add cucumbers, stir-fry a few times and serve.
5.Stir-fry the sauce: Wash the pot, put the bottom oil, low heat, add 2 tablespoons of sweet noodle sauce and an appropriate amount of water. After stir-frying the sauce until fragrant, add a little sugar, light soy sauce, and dark soy sauce. Pour in all the ingredients and stir-fry for a few moments to remove from the pan.
Things to note:
1.The key to the cooking skills of fried chicken is the sauce, and the sauce is ready, and the dish is successful. It is recommended that novices leave the heat to prepare the sauce, and when they feel that the adjustment is good and then put it on the fire, they will not panic, and the craft will come out.
2.When the chicken is stir-fried, the heat should be moderate, if the oil temperature is too high, the chicken will stick together, and if the oil temperature is too low, the starch on the surface will fall off.
3.Be patient when stir-frying the sauce, keep the heat low, and the aroma will come out after a slow stir-fry for a while.
4.Depending on individual tastes, the recipe of the sauce can be adjusted appropriately.