Stir-fried chicken

Overview

There are days when we no longer consume large amounts of fish and meat. Recently, we have become more active in becoming vegetarians. We have no intention of becoming a monk at all. It is just that we have accumulated too much oil and water during the New Year. I couldn't resist the temptation of meat, so I bought a chicken and actually consumed it once. Today's "Old Wolf Treats". Stir-fried chicken is a bit more complicated, but the taste is worthy of the thought put into it. Dry stir-fry, also known as stir-fry or dry stir-fry, is a technique for home cooking. It is a method of heating the dish in a short period of time. After the raw materials are processed with a knife, they are put into a pot with a small amount of oil. Heat the oil over medium heat and stir-fry continuously. When the oil and juice are no longer visible in the raw materials, add seasonings and accessories and continue to stir-fry until the raw materials are dry, fragrant and moist.

Tags

• hot dishes
• home cooking
• coriander
• dried red chili pepper
• ginger
• green onions
• pepper
• red pepper
• refined salt
• free-range chickens
• garlic
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Slaughter and wash the free-range chickens and chop them into small pieces. Because it is used for dry stir-frying, the chicken needs to be chopped into smaller pieces to get more flavor.

   

2. 2 The chicken meat of free-range chickens is dark red and the meat is firm.

   

3. 3 Wash the coriander and red pepper, peel the garlic, and cut the green onion into sections and set aside.

   

4. 4 Wash the dried red pepper and soak in water.

   

5. 5 Peel the garlic cloves and crush them with a knife.

   

6. 6 Cut the soaked dry red pepper into large sections and slice the ginger.

   

7. 7 Wash the fresh red pepper and cut into small pieces.

   

8. 8 Pour water into the pot, add the chopped chicken pieces, bring to a boil over low heat and blanch.

   

9. 9 After cooking for 10 minutes, remove the chicken, cover with water and let cool until set aside.

   

10. 10 Pour vegetable oil into the wok. The amount of oil is slightly larger than what you usually use for cooking, about two tablespoons. Add ginger slices and saute until fragrant.

    

11. 11 Add the chicken pieces and stir-fry over low heat.

    

12. 12 Sauté until the chicken is golden brown and lightly charred around the edges.

    

13. 13 Turn off the heat, cover the pot and simmer for 10 minutes.

    

14. 14 Take the chicken out, leave the oil in the pot, add the peppers and green onions and stir-fry over low heat until the green onions are slightly brown.

    

15. 15 Pour in the chicken pieces and dried red pepper segments and stir-fry over low heat.

    

16. 16 Sprinkle in refined salt, add 1/3 tablespoon of soy sauce, and stir well.

    

17. 17 Sprinkle in the garlic cloves, stir-fry briefly, then turn off the heat and sprinkle in the coriander.