Spicy chicken
By VicentaLakin
Chicken chests are fat-free, rich in high-quality proteins and fine meat, which is the preferred meat for many dieters and gymns. My family also likes chicken breast meat because it's cheap, has a short cooking time and can combine it with vegetables. Today's plate of spicy chickens is simple, easy to pick, and it's food, especially rice, and no more fragrance。
Recipe Recommendations
- chicken breast 1 block
- carrots 1 piece
- green pepper one
- oil appropriate amount
- Douban spicy sauce 1 scoop
- starch 1 scoop
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Spicy chicken
1
The chicken chest is frozen early and carrots and peppers are cleaned clean
2
The chicken chest freezer becomes rigid and can easily cut out a flat piece or ding。
3
The chicken chest cut 2 centimetres of tin, which is also frozen and unfrozen at room temperature。
4
With a small spoonful of starch, a little cold water, even with a hand grab, and a softer taste of the chicken when it is sloshed。
5
Carrot shaving tinkles, green peppers going to tinkles。
6
Hottening the boiler, pouring the appropriate amount of vegetable oil, which is 50% hot, causes carrotding in the pot for one minute。
7
Pull the carrot-ding to the side, pour the chicken porcelain into the pot, break it up with a shovel to the point, and prevent the por favor。
8
A spoonful of soy sauce will be added when the chicken lumber is slightly coloured, mixed with carrotdeen, and when the chicken lumber is completely coloured。
9
Quick flipping, full mixing of spicy sauce with platinum carrotdeen; spicy sauce, fresh and salty, so salt and soy sauce are added according to taste and taste; pre-cooking the paprika into the pot for 20 seconds, turn off the fire, and load the plate。
10
Spicy chicken, full of nutrientsSpicy chicken Make Tips
1. If the meat is to be cut evenly, it is easy to cut, not only for chicken chests, but also for pork, beef, etc., and cut in slices; 2. The pen for this dish is soybean chili, which is made of fermented beans, fresh and salty, and which does not require other spices; if there is no soy sauce, it can be used with soy sauce, raw pumping, salt or a little bit of beryllium oil; 3. The peppers are ready and can be eaten, so they can be put in before the pot, both to preserve their greenness and to maintain their ablaze。