Fried chicken with three sauces(san jiang chao zai ji )

Fried chicken with three sauces

Introduction:

"I'm going to work earlier today. I'll clean up the refrigerator and kitchen after I get home. I'll use all the condiments left in all kinds of bottles and cans. I'll discard all the expired condiments and put on all the new condiments. This is my habit for many years. I have to tidy up the kitchen every month, push the old and store the new, and wipe it clean. If there are few people, I have to have the appearance of a home, so it will be more comfortable. Today, we use some of the remaining seasonings to make a dish "fried chicken with three sauces". The chicken is also a chicken that has been frozen for three months. Because the temperature in the freezer is very low, it will not go bad for half a year, but the temperature must be below 18 degrees centigrade. The freezing function of the general refrigerator is not suitable for long-term storage of meat, only the special freezer can. "Fried chicken with three sauces" is as follows

Production steps:

Step 1: mix tomato sauce, soybean sauce and oyster sauce, sprinkle a little monosodium glutamate and yellow rice wine, and mix well.

Step 2: mix the diced chicken with salt, pepper, Shaoxing wine and starch for a moment.

Step 3: stir fry in warm oil for eight minutes, then serve.

Step 4: saute shallot and ginger with low oil.

Step 5: pour in the three sauces and stir well.

Step 6: stir fry until the sauce is bubbling and fragrant, then pour in diced chicken and diced water chestnut.

Step 7: stir fry the diced chicken in the sauce and pour in the diced green and red pepper.

Step 8: stir well over high heat to make the sauce evenly wrapped with diced chicken.

Step 9: stir well and then take out the pot.

Materials required:

Chicken: 260g

Water chestnut: 70g

Green and red pepper: 80g

Scallion: 20g

Ginger powder: 10g

Oyster sauce: 20g

Soy sauce: 20g

Ketchup: 20g

Shaojiu: 20g

MSG: 2G

Cooking oil: 20g

Refined salt: right amount

Starch: right amount

Note: this dish features beautiful color, strong sauce flavor, fresh chicken, crisp water chestnut. Warm tips: 1. If you don't have water chestnut, you can use diced lotus root instead. The sauce can be matched according to your own taste. It's better to use tomato sauce instead of tomato sauce. Tomato sauce is too sweet and tastes bad. If you like, you can put less. 2. Due to the use of soy sauce, it must be fried after the chicken, otherwise the aroma is not enough, the taste is not good. 3. The diced chicken has been stir fried with oil until it is eight years old, so in a very hot sauce, you only need to stir well to get it out of the pot. When it is too old, it will not taste good. 4. If you don't have chicken, you can use chicken leg to cut into small pieces, but you'd better not use chicken breast. Chicken breast will be very Chai and taste bad. Big spoon of this home often casual small fry "three Sauce Fried Chicken" is done, for friends reference!

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : San Jiang Chao Zai Ji