Shredded chicken with Beijing sauce
By KathryneDare
Another version of the shredded pork with Beijing sauce, the shredded pork is replaced with shredded chicken. The taste is still delicious and the flavor is unique. There is a strong old Beijing flavor between the lips and teeth ~~~
Recipe Recommendations
- chicken breast 100 grams
- onion appropriate amount
- Jiang appropriate amount
- starch small amount
- sweet sauce 1 spoon
- sugar 1 spoon
- sesame oil 1 spoon
- soy sauce 1 spoon
- cooking wine 1 spoon
- pepper small amount
Steps for Shredded chicken with Beijing sauce
1
Cut the chicken breast into thin strips, add a little starch, soy sauce, cooking wine, and pepper, and marinate for about 20 minutes.
2
Shred onions and ginger or soaked in water to make onion and ginger water (the purpose is to save the step of frying before cooking).
3
Add a little sugar and sesame oil to the sweet flour paste and mix well. Pour hot water to steam for about 5 minutes, remove and set aside.
4
Add appropriate amount of cooking oil to the hot pan, heat the oil, add the shredded pork, divide and stir-fry until done.
5
Pour the steamed sweet flour paste into the base oil and stir-fry for a while, then add the onion and ginger water and stir constantly until the sauce is thick.
6
Finally, add the stir-fried shredded pork and stir fry until the shredded pork is evenly covered with the sauce.