Diced chicken with shredded rice

Diced chicken with shredded rice

Introduction:

"Flavor type: Sichuan cuisine, hot and sour, sweet and sour."

Production steps:

Step 1: dice the chicken breast, marinate with cooking wine and sweet potato starch.

Step 2: dice carrot, Hangzhou pepper, bamboo shoots and scallion.

Step 3: fry the peanuts, then peel and twist them into peanuts.

The first step is the ratio of chopped ginger and pickled pepper (4).

Step 5: burn the oil in the pan, and take up the pickled diced chicken.

Step 6: add minced garlic, pickled pepper, pickled ginger and Zanthoxylum bungeanum into the remaining oil in turn, stir fry until fragrant, then add diced carrot, diced bamboo shoot and diced Hangzhou pepper in turn, and add a little cooking wine in between. 7. Add diced chicken and continue to stir fry. Add soy sauce, salt, sugar and chicken powder to taste.
8. Put in diced green onion and peanuts, stir well, then put them on the plate.

Materials required:

Chicken breast: right amount

Fresh Hangzhou pepper: right amount

Spicy millet: moderate

Carrot: right amount

Bamboo shoots: right amount

Peanuts: right amount

Scallion: right amount

Pickled pepper: right amount

Soak ginger: right amount

Note: PS: the proportion of sugar and peanuts can't be less. I used half of the rice bowl for peanuts and half of the porcelain spoon for sugar, but the proportion of seasoning can be adjusted according to personal taste. This dish is different from the Kung Pao diced chicken that you usually eat. Although it is sour, hot and sweet, you must not put vinegar. The sour taste comes from pickled pepper and pickled ginger.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Original