Stir fried chicken with pickled bamboo shoots(xiang cai pao sun chao ji zhen )

Stir fried chicken with pickled bamboo shoots

Introduction:

"This pickled bamboo shoot was brought by my younger sister and sister. It's usually used to roast duck and minced meat. Today, it's used to fry chicken. It's sour and spicy. It's good for dinner! Every time I go to eat Hunan food, I can't miss it. But these are not technical dishes. I feel that I have to cook more at home. "

Production steps:

Step 1: wash chicken and slice it in water.

Step 2: soak bamboo shoots, wash and cut into inch sections.

Step 3: cut green and red pepper into rings, slice scallion, and dry pepper for standby.

Step 4: slice garlic and ginger.

Step 5: put oil in the pot, saute ginger and garlic slices, dry pepper section.

Step 6: add chicken slices, stir fry with cooking wine, add green pepper, stir fry with salt.

Step 7: pour in the pickled bamboo shoots, stir fry, add about 2 teaspoons of water and cook slightly to make the chicken delicious.

Step 8: add scallion, oyster sauce and chicken powder, stir fry with soy sauce and serve.

Materials required:

Pickled bamboo shoots: 50g

Jizhen: 200g

Green pepper: 2

Red pepper: 2

Scallion: 15g

Ginger: right amount

Garlic: right amount

Salt: right amount

Cooking wine: moderate

Chicken powder: right amount

Oyster sauce: right amount

Soy sauce: moderate

Old style: moderate

Dry pepper Festival: appropriate amount

Edible oil: right amount

Note: after the sour bamboo shoots are put into the pot, cook them for a while to make the chicken taste more delicious.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Xiang Cai Pao Sun Chao Ji Zhen