Roasted sesame and ginkgo chicken

Overview

I have always thought that salad dressing is only used for pouring sauce, whether it is raw, cooked or microwaved. . . In short, juice pours over everything. However, after reading Kyubey's recipe booklet, I felt enlightened and enlightened. The ginkgo chicken that I wanted to stir-fry immediately turned into a test subject about Kewpie. In fact, I was a bit confused as to what flavor of kewpie salad dressing to use. In the end, I chose roasted sesame seeds, which might be more fragrant. I used roasted sesame salad dressing to marinate the meat, and used the same salad dressing as pan oil to stir-fry vegetables, because salad dressing is originally based on oil. However, when the salad juice bubbles in the pot and quickly turns caramel color, you immediately feel something is wrong, because there is still a lot of sugar in the salad juice. Quickly add the vegetables and lower the temperature in the pot so that they don't caramelize. The final product doesn't look refreshing enough and is a bit mushy, but the effect seems to be pretty good and the taste is quite acceptable. . .

Tags

• hot dishes
• home cooking
• lunch
• chicken breast
• ginger powder
• ginkgo
• oil
• roasted sesame salad dressing
• starch
• broccoli stems
• carrot
• green pepper
• minced garlic

Ingredients

Steps

1. 1 Ingredients: 80 grams of chicken breast, 20 grams of carrots, 15 grams of broccoli stems, 15 grams of green pepper, 50 grams of ginkgo, 25 ml of roasted sesame salad juice, a little starch, appropriate amount of minced ginger and garlic, appropriate amount of oil

   

2. 2 Peel the skin and core of the ginkgo, wash it, mince the ginger and garlic, wash the green pepper, carrot and broccoli stems and cut into small pieces, set aside.

   

3. 3 Wash and dice the chicken,

   

4. 4 Add starch and part of the salad dressing,

   

5. 5 Mix well and marinate for about half an hour.

   

6. 6 Pour oil into the pot and heat it,

   

7. 7 Add the chicken and stir-fry until it changes color, remove from the pan and set aside.

   

8. 8 Pour the remaining salad dressing into the pot and heat it up,

   

9. 9 Add minced ginger and garlic and stir-fry until fragrant,

   

10. 10 Add all the garnishes and stir-fry evenly.

    

11. 11 Add a little water and simmer until the ginkgo is ripe and the water dries up.

    

12. 12 Add the fried chicken,

    

13. 13 Stir well, turn off the heat,

    

14. 14 Remove from pan and plate.