I've been really lazy recently and always feel sleepy. Is it spring sleepiness? But these two days seem to be summer directly. A few days ago, I had to wear a coat, but today I still feel hot wearing short sleeves.
I finally bought a box of sand ginger, and I have been working on it all this time. Sand ginger and chicken are a classic pairing, and you will never get tired of eating it.
Shajiang chicken
Recipe Recommendations
- chicken one
- onion 3 pieces
- salt 1 teaspoon
- sugar 1/2 teaspoon
- oil 2 tablespoons
- cooking wine 2 teaspoons
Steps for Shajiang chicken
1
Wash the bare chicken and chop it into pieces. Marinate with salt and cooking wine for 20 minutes. (The cutting skills are not good. Every time I chop the chicken, it will peel off the skin and bones. Let's just make do with it.)
2
Peel and chop sand ginger, cut green onion into chopped green onion.
3
Heat the oil pan and stir-fry the chicken until it changes color.
4
Push the chicken to the edge of the pan and saute the sand ginger and chopped green onion until fragrant.
5
Stir the chicken and sand ginger well.
6
Add sugar and stir well, cover and simmer until chicken is cooked. (Stir fry frequently during this period to prevent sticking to the pan. You can also stir-fry in the pan, but it will take a longer time.)
7
Finally, sprinkle with the remaining chopped green onion and stir-fry well. (I received a phone call while frying, but it turned out to be a little sticky.)
8
The fragrant chicken nuggets are out of the pot. Come and try a piece.