Fried chicken with pickled peppers!

Overview

Traditionally, the cooking method of stir-frying requires a tender texture for the finished ingredients. Therefore, there is no special emphasis on the frying process. Instead, it is mentioned in parallel with the common Sichuan-style stir-fry. Together, the stir-fry is regarded as a model of Sichuan-style popular light meals. It features no oil, no need to change pots, quick addition of juice, all in one go, and short delivery time.

Tags

• hot dishes
• chicken essence
• chicken legs
• green bamboo shoots
• light soy sauce
• minced ginger and garlic
• pickled pepper segments
• scallions
• starch
• sugar
• vinegar

Ingredients

Steps

1. 1 Main ingredients: Chicken legs Seasonings: Pickled pepper segments, minced ginger, garlic, soy sauce, vinegar, sugar, chicken essence, green onion segments, starch Accessories: green bamboo shoots

   

2. 2 Chicken legs

   

3. 3 Boneless chicken legs

   

4. 4 Shred the chicken

   

5. 5 Slaughtered strips for later use

   

6. 6 Slaughtered strips for later use

   

7. 7 Add appropriate amount of salt, starch and water slurry to the chicken strips evenly

   

8. 8 The code is ready for use

   

9. 9 Cut the green bamboo shoots into strips, blanch them in boiling water and set aside for later use

   

10. 10 Set aside.

    

11. 11 Add light soy sauce, vinegar, sugar, chicken essence starch and a small amount of water to make a sauce and set aside.

    

12. 12 Hesei Sauce

    

13. 13 Add an appropriate amount of oil to the pot, heat it up, add the chicken, and stir-fry the chicken.

    

14. 14 Add minced pickled pepper, minced ginger and garlic and stir-fry until fragrant

    

15. 15 Add pickled pepper segments and stir-fry

    

16. 16 Pour in the sauce and stir-fry evenly

    

17. 17 Add the green bamboo shoots and scallions and stir-fry evenly

    

18. 18 Load

    

19. 19 Perfect

    

20. 20 Perfect