This dish is one of the exam items in the Chinese C exam, but I cooked it myself and then cooked it at home again! I think it's delicious with chicken thighs, but it's also delicious if you use chicken breasts. If you like to eat hot stir-fry, you must try it.
ingredient
Boneless chicken thigh steak 300g
One small cucumber
One tablespoon of peppercorns
One tablespoon of dried chili peppers
One green onion
A tablespoon of minced garlic
seasoning
Two tablespoons of soy sauce
A tablespoon of sugar
Ingredients for marinated chicken thighs
Too white powder a tablespoon
One tablespoon of rice wine
One teaspoon of salt
1 handful of boneless chicken thigh steaks cut into small pieces and marinate in tai white powder, rice wine and salt for 15 minutes.
2 small cucumbers cut into small pieces, green onion into small pieces, dried chili peppers into small pieces, garlic minced and set aside.
3 In a wok, use oil and peppercorns to make peppercorn oil, and then fish out the peppercorns. In the same wok, sauté the shallots, minced garlic and dried chili peppers until fragrant, stir-fry the marinated diced chicken thighs over medium heat.
4 Finally, put the diced cucumber into the stir-fry, stir-fry it on high heat for two or three times to start the pot. You can drizzle some sesame oil before cooking, but the step of pouring sesame oil can be omitted.
Tips
*If you use a small fire to refine peppercorn oil, don't be afraid of burning, but be sure to confirm that it is a small fire, the longer you refine, the more fragrant.
* In the class, the teacher is taught to first boil the cucumber and chicken thighs and then go to the pot to fry quickly, so that you can shorten the frying time and confirm that the ingredients are cooked thoroughly, I think this method of frying the dishes are very delicious, you can try it.