Sichuan flavor fish crushed rice chicken cubes, sour and spicy sweet and fresh super rice, good looking delicious and easy to make

Fish and crushed rice and chicken cubes, a very good rice Sichuan dish, made many years ago when cooking the exam. Compared to the fish-flavored chicken shredded chicken, the chicken is diced, which is more convenient for home cooking. Paired with the peanuts used in Kung Pao Chicken, it has both a combination of sour, sweet, salty and spicy fish flavor, peanut aroma of Kung Pao chicken, and a soft and crispy taste. It is a home-cooked dish that is well worth learning.

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Main ingredients: chicken breast, apricot abalone mushrooms, cooked crispy peanuts

Ingredients: shallots, ginger, garlic, dried chili pepper segments

Seasoning: Pixian bean paste soy sauce vinegar cooking wine salt sugar starch monosodium glutamate

Preparation steps:

1. Dice the chicken breast

2, dice the apricot abalone mushrooms

3: Finely chop the green onion, ginger and garlic, and cut the dried chili pepper into small pieces

4, add a little starch and cooking wine to the diced chicken and grasp well.

5, fish sauce: vinegar 20g soy sauce 10g cooking wine a little sugar 10g salt, a little monosodium glutamate, a little water starch, mix well.

6, the pot into the oil to burn 40% heat, down into the chicken slip loose, and then down into the apricot abalone mushroom diced together to slide until broken.

7, leave the bottom oil in the pot, add the green onion, ginger, minced garlic, dried chili section and simmer until fragrant.

8: Add the watercress spicy sauce and sauté the red oil

9, Pour in the fish sauce and sauté well to taste.

10. Pour in the diced chicken and stir-fry quickly.

11. Plate and sprinkle with crispy ground peanuts.

12, sweet and sour, salty and spicy, soft and tender and crispy, delicious finish.