Roasted chicken with sand tea sauce
I tried using different sauces to cook, only to find that the sauces have a great impact on the taste of the dishes. Therefore, the dishes must be delicious. Seasonings and sauces are very important. This chicken roast in shacha sauce tastes really good! When I was cooking this dish, there were no green onions in the refrigerator, so I was thinking about what to use for the final decoration. When I checked the refrigerator and found half of the cucumber left over from the fried rice, try adding some shredded cucumber. The crispness and light sweetness of the cucumber make this dish taste better! This was a successful attempt!
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Steps for Roasted chicken with sand tea sauce
1
One quarter of the chicken, wash it.
2
Shred half of the cucumber, shredded ginger, and shredded garlic.
3
Boil water in the pan, blanch the chicken, remove and drain the water.
4
Pour clean water into the pan, wash it, pour in the chicken pieces, and heat dry until the chicken is fried. (No blending oil.)
5
Stir fry until the oil comes out, add garlic slices and shredded ginger, stir fry.
6
Pour in 1 spoonful of white vinegar and 1 spoonful of cooking wine and boil to dry.
7
After drying, add two spoonfuls of shacha paste.
8
Add appropriate amount of soy sauce and salt, add water to slightly soak the ingredients, cover and cook.
9
Cook until the soup is less than half left, add shredded cucumber, and stir fry.
10
Remove the shredded cucumber until it is slightly soft.