
Ingredients
Native chicken ( 250g ) | Red pepper ( 4 ) |
Lao Caichen cooking wine ( half a spoon ) | onion ( 4 roots ) |
Ginger ( 1 piece ) | Garlic ( 3 cloves ) |
Rapeseed oil on the plate ( 2 spoons ) | Chubang soy sauce ( 1 spoon ) |
Chubang light soy sauce ( 1 spoon ) |
Super simple and delicious spicy chicken recipe

1.Cut the chicken into small pieces.

2. Dice red pepper, onion, garlic, and cut ginger 3 slices, and the rest cut into shredded ginger.

3. After the water is boiled, add 3 slices of ginger and a little cooking wine , blanch the chicken pieces for 5 minutes, cool in cold water, and drain the water.

4. Heat oil in a cold pan until it is 7 minutes hot Add chicken and stir-fry for about 5 minutes, add a little salt and stir-fry and scoop out.

5. Heat oil in a cold pan and heat until 7 minutes.Sauté ginger, garlic and onion until fragrant.

6.Add chili pepper, stir-fry with a little salt, and add chicken stir fry.

7.Add a little soy sauce, put a small bowl of water and cover the pot Simmer for a while.

8.When there is a little soup left, open the lid and turn it over saute.

9.Add a little light soy sauce, stir-fry and serve on a plate.
Tips
1.Blanch the chicken and add ginger and cooking wine.The chicken has no fishy smell and is extremely delicious.
2.If the chicken is a good local chicken with firm meat, you can add more water when stewing.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!






