Xinjiang saute spicy chicken
By VicentaLakin
Recipe Recommendations
- Soil-cured chicken half a
- potatoes three
- tomatoes two
- green pepper two
- Jiang appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Xinjiang saute spicy chicken
1
Half a pickled chicken made of soil. Only this kind of chicken is fragrant enough and the meat tastes very good. Wash and cut into pieces, and cut ginger into thin slices.
2
Peel, wash and cut potatoes into pieces, cut tomatoes into pieces, remove seeds and cut green peppers into pieces.
3
In a hot pan, add chicken and ginger slices and stir-fry until.
4
Stir fry for a while, until color changes and no blood seeps out. stir-fry the chicken fat.
5
Add potatoes and stir-fry for a while
6
Add 1 spoonful and half light soy sauce, half a spoonful of dark soy sauce, and stir-fry with appropriate amount of salt for a while.
7
Add the right amount of water and soak the ingredients.
8
Cover the lid, bring to a boil over high heat, and simmer over medium heat until the potatoes are cooked. You can use a shovel to break open the potato pieces. You can taste the taste at this time, and add it if the salt taste is not enough.
9
Add the tomatoes, stir-fry well, and start to collect the juice over high heat.
10
When the tomatoes are ripe, add the green peppers and stir-fry until cooked.
11
Green peppers are easy to cook and will be ready in a short while. Don't collect too much soup, so watch the heat and leave some so that you can feel like chicken nuggets wrapped in mashed potatoes.
12
It was said that it was a big plate of chicken, so I used a big drip plate to pack it, haha. It tastes great. My husband said that even the ginger slices are delicious.