Chicken rice sprouts are very characteristic dishes in Sichuan cuisine, sprouts have a unique taste, with chicken breast together with salty and slightly spicy, appetizing and cooking. Whether it is bibimbap and noodles, or with steamed buns or nest heads, it is a perfect match. And the method is also very simple, like friends hurry up to try it!
By Zhu Xiaosi's cuisine
<h2>Royalties</h2>
1 piece of chicken breast
5 green peppers
Ginger 1 piece
Millet spicy 5 pcs
5 cloves of garlic
Sprouts to taste
White pepper to taste
Salt to taste
Cooking oil to taste
Soybean soy sauce to taste
Sweet potato starch to taste
<h2>Practice steps</h2>
1, 1, first prepare all the ingredients needed.
2, 2, wash the chicken breast and cut into small pieces, cut a little bigger than rice, this is chicken rice!
3, 3, then add the appropriate amount of white pepper + soybean soy sauce + sweet potato starch + salt.
4, 4, stir well, and then add 2 spoons of cooking oil, this step to add cooking oil is to make the chicken breast lock in the water more delicate Ha.
5, 5, because the salty taste of sprouts is very heavy, so be sure to rinse with water several times, so that you can remove some salty taste, and then squeeze the water dry.
6, 6, then cut the sprouts into small crushed rice and set aside, cut it to the size of chicken rice.
7, 7, then peel and mince the ginger and garlic, green pepper and millet spicy circle and set aside.
8, 8: Heat the oil in a hot pan, stir-fry the chicken breast until it changes color, and set aside.
9, 9, then pour in the ginger and garlic minced and sauté over low heat to taste.
10, 10, and then pour in the crushed rice sprouts under the pot of stir-frying, be sure to stir-fry the sprouts dry and stir-fry fragrant, this step is very important!
11, 11, then pour the green pepper and millet spicy into the pot and stir-fry.
12, 12, stir-fry evenly, then pour the chicken rice that has slipped through the oil into the pot and stir-fry.
13, 13, green pepper and millet spicy stir-fry until broken, add 1 spoonful of soybean soy sauce to color. There is no need to put salt anymore, because the chicken rice has been salted when it is marinated, and the sprouts are also salty.
14, 14, out of the pot and plate, finished product drawings.
15, 15, chicken rice sprouts are very characteristic dishes in Sichuan cuisine, salty and fresh slightly spicy, appetizing and cooking.
16, 16, whether it is under the rice mixed noodles, or with steamed buns or nest head is very suitable, it is simply a perfect match!
17, 17, such a meal, I really like it!
18, 18, really too much to eat, today I did not resist eating another bowl of rice.
<h2>Tips</h2>
1, if you want to save trouble, you can buy bags of broken rice sprouts in the supermarket or dry grocery store. 2, sprouts are very "eat oil", so when making this dish, the oil should be put a little more to be delicious. 3, can not eat spicy friends, can not put millet spicy, can be based on their own taste to make appropriate adjustments.
<h2>Dietary contraindications to chicken breast</h2>
Celery, plums, rabbit meat, etc
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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