"Chicken Libing" is a traditional dish in Beijing. It is a stir-fried dish made with chicken and shrimp in white sauce. This dish has been passed down for hundreds of years.
"Chicken Lijump" is a dish with light color and delicious taste. It used to be a very precious dish, but few people make it now. In fact, the method is very simple. First, paste the diced chicken, make it smooth or smooth, and then stir-fry it with the shrimps. The purpose of hydrotalization is to require its color to be white and look beautiful and delicious.
In the past, when making this dish, I usually didn't put ingredients in it. To look good, I added some diced colorful peppers, and the color of the dish was even brighter!
Today, we will make this traditional stir-fried "chicken jumping". The main production methods are as follows;
Jilibeng
By TrentonMraz
Recipe Recommendations
- chicken breast 200 grams
- diced red pepper 25 grams
- ginger slices 10 grams
- salt 3 grams
- chicken essence 2 grams
- white sugar 3 grams
- white pepper a little
- yellow wine 15 grams
- water starch appropriate amount
- cooking oil 20 grams
- salty and fresh
- fried
- ten minutes
- simple
Steps for Jilibeng
1
Chicken breast meat, shrimp meat, salt, chicken essence, white sugar, white pepper, rice wine, water starch, cooking oil, diced red pepper, diced green pepper, diced winter bamboo shoots, diced green onion, ginger slices.
2
To facilitate the taste, apply the double-sided dressing to the chicken breast and cut it into dices.
3
Add salt, pepper, chicken essence and rice wine to the diced chicken meat and mix well. Add the seasoning and then add appropriate amount of water starch.
4
Then repeatedly grasp the diced chicken with your hands and make pulp for about 10 minutes.
5
Add salt, pepper, and chicken essence to the shrimp meat and mix well. Add rice wine and water starch to the shrimp meat and stir well.
6
To prepare a bowl to thicken, first add salt in the bowl, and then add pepper and sugar in the bowl.
7
Add chicken essence and rice wine, then add appropriate amount of water starch and water to mix well.
8
Bring the water in the soup pot to a boil, add the diced winter bamboo shoots and blanch them, then add the diced chicken and blanch them.
9
After the diced chicken changes color, add shrimp and blanch it, then remove it for later use.
10
Heat another pot, add appropriate amount of cooking oil, add onion and ginger and stir-fry until fragrant. After stir-fry the onion and ginger, add diced colorful peppers and stir-fry for a while.
11
Pour in diced chicken, shrimp and diced winter bamboo shoots and stir well over high heat.
12
Finally, pour into a bowl and stir fry well.
13
After the sauce is gelatinized, you can take it out of the pot and serve it on the table.Jilibeng Make Tips
Characteristics of this dish: beautiful color, light dishes, salty and delicious taste. Warm tips: 1. Choose fresh chicken and shrimp, and you can also fry them directly without putting the ingredients. 2. The blending bowl is to fry quickly, so as to keep the chicken tender. 3. Generally, no soy sauce is added to the chicken, only stir-fry over high heat. Add a little sugar to add freshness, but not too much.