Chicken Peanut and Prawn(ji li beng )

Chicken Peanut and Prawn

Introduction:

As the name suggests, "jumping in the chicken" means adding prawns to the diced chicken breast. Live shrimps are bouncing for food when they are alive. When they are added to the chicken breast meat, they are named "bouncing in the chicken". Today I'll make it for you to taste. "

Production steps:

Step 1: cut the chicken breast into one centimeter square dices, and use cooking wine, a small amount of salt, egg white, and water starch to grasp and reserve.

Step 2: shrimp is also with cooking wine, egg white grasp well.

Step 3: dice green pepper and red pepper. Prepare another bowl of juice. In a bowl, add onion and ginger slices, add soy sauce, a little vinegar, cooking wine, sugar and starch, and stir to make juice.

Step 4: take the pot to pour oil, 50% heat, put the diced chicken breast meat in the pot, cut it open, the color turns white, and then add the shrimps. When the shrimps are discolored, take them out immediately. In another pot, add a little oil, heat the pot and stir fry the diced meat and shrimps. Stir fry a little, add the mixed bowl juice, continue to stir fry until the diced meat and shrimps are hung with slurry, and put them out of the pot.

Materials required:

Chicken breast: 300g

Sea shrimp: 200g

Shredded ginger with Scallion: appropriate amount

Green and red pepper: moderate

Edible oil: 500g, actual consumption 20g

Salt: 3 G

Egg white: right amount

Starch: appropriate amount

Cooking wine: moderate

Sugar: right amount

Vinegar: right amount

Note: chicken breast diced meat and shrimp are very tender ingredients, so the first time when the pot opened as long as seven or eight cooked will be fished out, and so on when fried thoroughly cooked.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Ji Li Beng