Sauce diced chicken
By KennySchoen
Sauteed diced chicken with soy sauce is a home-cooked dish that goes well with rice. It is also a traditional and famous dish in Beijing. Sauced chicken diced with soy sauce is the signature dish in the "Sauced Pao Series" of Shandong cuisine. Its characteristics are: ruddy and oily, salty and sweet; the meat is tender and fresh, and the aroma of sauce is strong.
Recipe Recommendations
- chicken thighs of 2
- smoke dry appropriate amount
- green pepper appropriate amount
- fungus appropriate amount
- carrots appropriate amount
- bean paste appropriate amount
- hot sauce appropriate amount
- sugar appropriate amount
- soy sauce a little
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
Steps for Sauce diced chicken
1
Prepare all ingredients.
2
Cut the dried fungus with carrot and green pepper into diced pieces.
3
Remove the bones and cut into diced chicken legs, add a small amount of salt, starch and cooking wine, and scrape and homogenize.
4
Put the oil in the pan. Heat it up.
5
Add diced chicken when it is 50% hot.
6
Stir fry until the diced chicken turns white and take out for use.
7
Smoke and dry the carrots and coat them with oil.
8
Remove and remove after oil.
9
Leave the oil in the frying pan. Heat it over high heat, add in bean paste and chili sauce.
10
When the sauce is stir-fried until it becomes sticky, add cooking wine and a little soy sauce and continue to stir-fry.
11
Add in the stir-fried diced chicken and all diced vegetables and stir quickly.
12
Stir fry until the sauce is evenly wrapped on the diced chicken, then drizzle with sesame oil and remove.