How to make stir-fried chicken

There are many ways to eat chicken, and there are differences between roosters, hens, and chicks. The cooking methods vary depending on the part and type of the material. But the delicious taste is always the same. Among them, stir-fried chicken is one that is favored by many people. The preparation method of this dish is to fry the chicken in oil and then add all the ingredients and stir-fry. It has beautiful color, crispy on the outside and tender on the inside, spicy and fragrant, and extremely fresh when eaten. Next, I’m going to introduce to you how to make stir-fried chicken.

Ingredients: appropriate amount of chicken, appropriate amount of Sichuan peppercorns, appropriate amount of dried chili shreds, appropriate amount of white sesame seeds, appropriate amount of garlic slices, appropriate amount of fried peanuts, and appropriate amount of chopped green onions.

Detailed steps for making stir-fried chicken:

1. Chop the chicken into pieces, add appropriate amount of salt, light soy sauce and cornstarch, mix with your hands, and marinate for 10 minutes.

2. Heat the oil to a high temperature, pour in the chicken pieces, and fry until the outside is crispy and the inside is tender.

3. Add a small amount of oil to the pan, fry the garlic slices until fragrant, wet the chili and Sichuan peppercorns and pour them in, stir-fry over low heat until fragrant.

4. Pour in the chicken pieces and add a small amount of light soy sauce, stir fry evenly.

5. After the chicken pieces are fried, add peanuts, sesame seeds, chopped green onions and appropriate amount of chicken essence, stir-fry evenly and remove from the pan.

Spicy Chicken

Main ingredients: Chicken (125g)

Accessories: Egg white (40g) Red pepper (20g) Seasoning: Green onion (10g) Ginger (5g) Garlic (5g) Starch (pea) (10g) Vinegar (5g) Cooking wine (5g) Soy sauce (5g) Salt (5g) Vegetable oil (100g)

Method: 1. Chop the bright red pepper and set aside.

2. Mix half part of starch, half part of cooking wine, egg white and salt to make egg white starch paste for later use.

3. Peel the ginger and garlic and cut into thin slices, cut the scallion into shreds, add water to the remaining starch to moisten it, then add soy sauce, cooking wine, and broth to mix and make scallion and ginger soup paste for later use.

4. Pat the chicken breast lightly with the back of a knife to soften it and make it easier to absorb the flavor. Then cut the chicken into cubes, add the prepared egg white starch paste, mix well and soak for a few minutes.

5. Add vegetable oil to the pot and heat it over high heat until warm. Pour the diced chicken into the oil and use a spoon to separate them from time to time to prevent them from sticking. After frying, remove from the oil and drain any excess oil.

6. Pour out the remaining oil in the pot, then pour the fried diced chicken into the hot pot, add chopped red pepper and stir-fry briefly, then pour in the prepared onion and ginger soup paste, stir-fry for a few more times, add a little vinegar juice, mix well and it is done.

Sesame Oil Chicken

Ingredients: 1300g free-range chicken, 50g sliced ​​ginger, 4g sliced ​​angelica, 3 tablespoons black sesame oil, 1 bottle of rice wine, 2 teaspoons salt, 1 teaspoon chicken powder, a little granulated sugar

Method: 1. Wash the free-range chicken and chop it into large pieces, each piece is about 70 grams.

2. Heat the pan to about 80℃, add dark sesame oil, add the ginger slices and stir-fry until fragrant, then add the free-range chicken pieces and stir-fry until the skin is slightly charred.

3. Pour half a bottle of rice wine, angelica slices and 4 bowls of water into step 2. Bring to a boil, cover the pot, turn to low heat and cook for 15 minutes.

4. After 15 minutes, open the lid of the pot, add the remaining half bottle of rice wine, salt, chicken powder and fine sugar and cook for another 5 minutes.