"Chicken breast has a very chai taste, after tasting, sizing, and oil treatment, the entrance is tender and delicate, which improves the taste."
<h1 class="pgc-h-arrow-right" data-track="4" > ingredient list</h1>
Ingredients
Chicken breast 200g
Accessories
Green pepper 100g
seasoning
Salt to taste
A little raw soy sauce
A little MSG
Onion to taste
A pinch of pepper
2 scoops of corn starch
1 egg white
Spicy taste
Stir-frying process
Twenty minutes is time consuming
Normal difficulty
<h1 class="pgc-h-arrow-right" data-track="21" > the steps of the practice of chicks in chicks with spicy oil</h1>
1 chili pepper to remove the seeds, top knife cut into rings.
2 Chicken breast cut into small cubes, add salt, pepper, soy sauce, corn starch, egg whites, stir well, put a little oil and marinate for about 10 minutes.
3 Heat the pan with cold oil, when the oil is boiled to 30% or 40% heat, add the diced chicken.
4 Slide the diced chicken until it changes color, add the excess oil, add the green onion and sauté until fragrant.
5 Add the chilli rings.
6 Add salt and continue stir-frying.
7 Put in a little soy sauce.
8 Add a little MSG.
9 Stir-fry evenly.
10 finished products.
<h1 class="pgc-h-arrow-right" data-track="32" > tips</h1>
1. Heat the pan with cold oil, and when the oil temperature rises to 30% or 40% hot, add the diced chicken. This does not stick to the pan.
2. Sauté the chili peppers until they are broken and then season with salt.
Kitchen utensils to use: Wok
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