Saute Spicy Chicken(da pan ji )

Saute Spicy Chicken

Introduction:

"I like big plate chicken because it's really real. It has meat and vegetables. It's colorful. It's very suitable for noodles and rice. It's very similar to the potato roast chicken that my mother often makes, and it's a bit like the three delicacies of the earth. "

Production steps:

Step 1: chop the chicken into 2 cm pieces, peel the potatoes and cut them into hob pieces, and cut the green pepper, red pepper and onion into the same size.

Step 2: add oil to the pan, add ginger and garlic, dried pepper, Chinese prickly ash, Douchi, Douban sauce, stir fry until fragrant.

Step 3: add chicken and stir fry until the chicken turns brown.

Step 4: add onion and stir fry until fragrant.

Step 5: add green and red pepper.

Step 6: add potatoes, add beer, soy sauce, salt and tomato sauce, and cook until the potatoes are cooked.

Materials required:

Chicken: 500g

Potatoes: 2

Onion: 1

Green pepper: half

Red pepper: half

Douchi: 5g

Pixian Douban: 3G

Dried pepper: 3

Pepper: 1g

Fragrant leaf: 1 piece

Star anise: 1

Garlic: 3 pieces (broken)

Ginger slices: 5

Veteran: 3ml

Salt: right amount

Ketchup: 5g

Soy sauce: 5ml

Beer: 50ml

Note: 1. You can cook the potatoes first, which is faster and the color is better. 2. Beer is to make chicken more delicious and delicious. It can be replaced by water. 3. It can be served with sliver or rice, even spaghetti is very good.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Da Pan Ji