diced chicken with broken rice
Flavor type: Sichuan cuisine, sour and spicy but sweet.
Recipe Recommendations
- chicken breast meat appropriate amount
- millet spicy appropriate amount
- carrots appropriate amount
- bamboo shoots appropriate amount
- peanuts appropriate amount
- green onions appropriate amount
- pickled pepper appropriate amount
- pickled ginger appropriate amount
Steps for diced chicken with broken rice
1
First, dice the chicken breast with a street knife and marinate it with cooking wine and sweet potato starch.2
Dice carrots, pepper, bamboo shoots, and green onions for later use.3
Deep-fry the peanuts, then peel and twist into shredded peanuts.4
Chop pickled peppers, pickled ginger, and garlic into mashes (ratio is 1:1).5
Boil the oil in the pan, soak in the oil and pick up the pickled diced chicken.6
Add minced garlic, minced pickled peppers, minced pickled ginger, and zanthoxylum bungeanum grains into the remaining oil and stir fry until the aroma is fragrant. Then add diced carrot, diced bamboo shoots, and diced Hangzhou pepper in turn and continue to stir fry, adding a little cooking wine in between. 7. Add the diced chicken and continue to stir fry, adding soy sauce, salt, sugar, and chicken powder to taste. 8. Finally, add diced green onions and chopped peanuts and stir well. Serve.diced chicken with broken rice Make Tips
PS: Don't skimp on the sugar and peanuts. I used a little less than half a standard rice bowl of crushed peanuts and one and a half porcelain spoons of sugar, though you can adjust the seasoning to your taste. This dish has a different flavor profile from the usual Kung Pao Chicken. While it is sour, spicy, and sweet, you must absolutely not add vinegar; the sourness should come from pickled peppers and pickled ginger.