Roast chicken with pepper
The recipe exchange event launched by Food World this time can be described as extremely intense! Some of them have already begun to exchange their hearts, and some are still working hard on their busy schedules. Everyone's high degree of enthusiasm has made the entire atmosphere a lot more lively. Of course, as a member of the world of delicious food, I cannot lag behind. Even if you are very busy, you have to take the time to support it. Not only do you have comprehensive spiritual support, but you also have to try your best to publish a few articles in action. No matter how many articles you can publish in the end and what kind of pot you can exchange for, I will like it. Do your best and focus on participation!
Recipe Recommendations
- sanhuang chicken appropriate amount
- pepper appropriate amount
- chili oil appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- peanut oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- refined salt appropriate amount
- chicken essence appropriate amount
- super spicy
- burn
- half an hour
- ordinary
Steps for Roast chicken with pepper
1
Handle the three yellow chicken (one/half), wash, cut into small pieces, place it in a bowl, add appropriate amount of cooking wine and soy sauce, mix well and marinate for about 15 minutes.
2
Remove the seeds and wash the peppers and cut them into pieces, and chop the ginger and garlic into minced pieces.
3
Heat the oil in a hot pot, add ginger and minced garlic and saute until fragrant, add in the marinated chicken nuggets, stir quickly and stir well.
4
Pour in appropriate amount of soy sauce and soy sauce and stir well to make it better taste and color.
5
Add appropriate amount of chopped peppers and bake them for a while.
6
Pour in the chopped pepper pieces and stir-fry until fragrant, bake for a while, until the aroma dissolves in the chicken pieces.
7
Add appropriate amount of refined salt and stir-fry well, and bake for a while.
8
Finally, before preparing, add appropriate amount of chicken essence, add a little chili oil and stir-fry until fragrant, and turn off the heat.
9
It has a bright red color, soft and delicious aroma, and the unique pepper fragrance will definitely make you unable to put down the chopsticks in your hand, and you will not wait to fill an extra bowl of rice!!!Roast chicken with pepper Make Tips
【Jing Chu's Friendly Tip】: Light soy sauce, dark soy sauce, and chopped chili peppers are naturally salty, so be mindful of the amount of salt you add. If you don't like it too spicy, use less chopped chili peppers and chili oil; the chili oil can even be left out entirely.