Fried diced chicken with walnuts

Fried diced chicken with walnuts

Raw materials for making fried diced chicken with walnuts:

Chicken breast meat 300g; walnut 100 g; red pepper 1; scallion 1; ginger 1 small piece; appropriate amount of starch

Ingredients for fried diced chicken with walnuts:

500g edible oil; (40g actual consumption); 2 tsp cooking wine (6g); 2 tsp pepper (6g); 1 tsp refined salt (3G); 1 / 2 tsp monosodium glutamate (1.5g)

Processing steps of fried diced chicken with walnuts:

1. Wash and dice the chicken breast, mix well with salt, cooking wine, water and starch; wash and slice the red pepper; wash and cut the green onion and ginger; deep fry the walnut kernel with warm oil and take it out;

2. Mix cooking wine, salt, pepper, monosodium glutamate, water and starch into sauce;

3. Heat up the frying pan, heat the oil to 60% heat, add the diced chicken, smooth and cook, remove and drain;

4. Leave oil in the original pan, saute onion and ginger, pour in diced chicken, pepper, walnut and mixed sauce, stir well and serve.

The characteristics of fried chicken diced with walnut are as follows

The peach kernel is crisp and the chicken is tender.

When making fried diced chicken with walnuts:

When frying walnuts, the oil temperature should be low, otherwise the walnuts will not be deep fried and crisp.

Fried diced chicken with walnuts

Material Science

Main ingredients:

Chicken breast meat 300g, walnut 100g, red pepper 1, chive 1, ginger 1 small, starch amount

mixed ingredients:

500g edible oil (actual consumption 40g) cooking wine 2 tsp pepper 2 tsp refined salt 1 tsp monosodium glutamate 1 / 2 tsp;

practice

1. Wash and dice the chicken breast; mix well with salt, cooking wine, water and starch; wash and slice the red pepper; wash and cut the green onion and ginger; deep fry the walnut with warm oil and take it out.

2. Mix cooking wine, salt, pepper, monosodium glutamate, water and starch into sauce.

3. Heat up the frying pan, heat the oil to 60% heat, add the diced chicken, smooth and cook, remove and drain.

4. Leave oil in the original pan, saute shallot, pour in diced chicken, pepper, walnut and mixed sauce and stir fry.

characteristic

The peach kernel is crisp and the chicken is tender.

matters needing attention

When frying walnuts, the oil temperature should be low, otherwise the walnuts will not be deep fried and crisp.

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