Recipe for stir-fried chicken that is moderately salty, spicy and chewy ------- Stir-fried Chicken
Overview
There are many ways to eat chicken, both Chinese and Western, but it is still customary to eat it stir-fried, which is also a specialty here. There are many stir-fried chicken restaurants in Linyi, with different stir-frying methods and different saltiness and spiciness. Of course, eating it at home must conform to your own taste. After many experiments, I finally found my favorite way to eat it. Stir-fried chicken is actually a type of stir-fry.
Tags
Ingredients
Steps
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Soak the chicken in water for a while (I soaked it for about half an hour) and rinse well.
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Drain the water, put it in a basin, add half a teaspoon of salt and cooking wine, mix well and marinate for half an hour.
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Heat 50% peanut oil in a pan and fry the chicken pieces until golden brown. Remove and drain. Set aside.
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Cut the green onion into sections, slice the ginger, and break the pepper into pieces. If you like it spicy, you can chop it finely.
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Take another non-stick pan, add a spoonful of oil, add ginger, chili and Sichuan peppercorns and stir-fry until fragrant.
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Turn to low heat and add fried chicken pieces.
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Add scallions and stir-fry until soft.
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Add scallions and stir-fry until soft.
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Pour in light soy sauce and dark soy sauce, add a teaspoon of salt, mix well, and add some hot water depending on the situation to prevent the pot from sticking. You can add it in batches, but don't add too much. Stir-fry for about 10 minutes until the chicken pieces are fragrant.
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Dish out, only the chicken pieces, discard other ingredients, sprinkle with chopped chives and cooked sesame seeds.
