Chicken rice and corn kernels
By AdeliaMurphy
Ingredients: salt,corn,chicken breast,pepper,cooking wine,soy sauce,sugar,water,corn starch,sesame oil,vegetable oil,Green pepper
Recipe Recommendations
- chicken breast 1 large piece
- corn half a bowl
- Green pepper 1/2
- salt About 1/4 teaspoon
- cooking wine about 1/2 teaspoon
- sugar About 1/6 teaspoon
- pepper About 1/4 teaspoon
- corn starch 1/2 teaspoon
- water 1 tablespoon
- vegetable oil 1/2 teaspoon
- soy sauce 1 teaspoon
- sesame oil 1/4 teaspoon
- salty and fresh
- burn
- an hour
- ordinary
Steps for Chicken rice and corn kernels
1
Chop chicken rice into pieces, put it in a bowl, put salt, cooking wine, sugar and pepper in the chicken rice bowl, grasp it with your hands until it is gelatinized, then put corn starch and water into water starch, grasp it evenly with your hands, then put vegetable oil, also grasp it evenly for later use, thaw corn and filter water;
2
Put the corn in boiling water, boil it for a while, pick it up, and then bring the water to a boil;
3
Blanch the pepper slightly, put it in boiling water and pick it up immediately, not too long;
4
Heat the pan 30 to 40%, turn the fried chicken rice to white, and serve;
5
Pour the bowl juice into the pan and boil until it is completely bubbled, which means it feels like a "spoon on the top of the pan";
6
Pour in the chicken rice, corn and pepper, toss well and serve.Chicken rice and corn kernels Make Tips
First, it is best to add salt, wine, pepper and sugar to the chicken rice first, grasp until it is gelatinous, and then add water starch to mix well, so that the meat will be smoother, and add a little oil is to seal the water; Second, stir-fry the chicken rice smoothly and should not be too high when frying; Third, if you don't have MandarinSauce, you can change it to your favorite sauce, such as oyster sauce, sweet flour sauce, yellow sauce, etc. However, the salinity must be re-blended by yourself, such as oyster sauce. Some brands are salty, and some brands are not too salty.