Beijing style stir fried chicken(jing wei er xiao chao ji li beng )

Beijing style stir fried chicken

Introduction:

"Jumping in chicken" is a traditional dish in Beijing. It is a white sauce stir fried dish made of chicken and shrimp, which has been handed down for hundreds of years. The dish of "jumping in chicken" is light in color and delicious in taste. It used to be a very expensive dish, but now few people make it. In fact, the method is very simple, first of all, the diced chicken pulp well, you can use oil or water, and then stir fry with shrimp. The purpose of water skiing is to make it white, beautiful and delicious. In the past, when making this dish, I didn't put any ingredients. In order to look good, I added some diced colored peppers. The color of the dish is more brilliant! Today, we are going to make this traditional stir fry "chicken in the spring". The main methods are as follows:

Production steps:

Step 1: chicken breast, prawns, salt, chicken essence, sugar, white pepper, rice wine, Lake powder, cooking oil, red pepper, green pepper, winter bamboo shoots, green onion and ginger slices.

Step 2: in order to make it easy to taste, double-sided agent on the chicken breast flower knife, and then cut into small pieces.

Step 3: put salt, pepper, chicken essence and rice wine into the diced chicken, mix well, put the seasoning, and then put in the right amount of water starch.

Step 4: then repeatedly grasp the diced chicken by hand for pulping, pulping for about 10 minutes.

Step 5: put salt, pepper and chicken essence into the shrimps and mix well. Then put rice wine and water lake powder into the shrimps and set aside.

Step 6: make a bowl of euryale, put salt in the bowl first, then put pepper and sugar in the bowl.

Step 7: add chicken essence and yellow rice wine, and then add appropriate amount of water, starch and water to mix well.

Step 8: bring the soup to a boil, add the diced bamboo shoots and blanch them, then add the diced chicken.

Step 9: blanch the shrimps after the diced chicken is discolored, and then remove them for later use.

Step 10: heat up another pot, add proper amount of cooking oil, stir fry onion and ginger, stir fry onion and ginger, then add diced pepper and stir fry for a while.

Step 11: pour in diced chicken, shrimps and bamboo shoots, stir well over high heat.

Step 12: pour in a bowl and stir well.

Step 13: after the sauce is gelatinized, you can take it out of the pot and serve it on the tray.

Materials required:

Chicken breast: 200g

Shrimp: 120g

Diced red pepper: 25g

Diced green pepper: 25g

Winter bamboo shoots: 25g

Diced green onion: 20g

Ginger slices: 10g

Salt: 3 G

Chicken essence: 2G

Sugar: 3 G

White pepper: a little

Yellow rice wine: 15g

Starch: appropriate amount

Cooking oil: 20g

Note: this dish features beautiful color, light style, salty and delicious taste. Warm tips: 1, chicken, shrimp to choose fresh, ingredients can not put, directly fried can also be. 2. The purpose of mixing bowl thicken is to stir fry quickly, so as to keep the chicken fresh and tender. 3. Chicken jump generally do not put soy sauce, only the fire can be stir fried. Put a little sugar to make it fresh, but don't put too much.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jing Wei Er Xiao Chao Ji Li Beng