The family version of Gongbao Chicken, the practice is simple, it will be at a glance!

The chef Zhao Yao said: A delicious Sichuan cuisine consists of bottom flavor, flavor, and fragrance. Today, I will bring you a palace chicken.

Gongbao Chicken

【raw material】

Chicken leg meat, salt, sugar, starch, egg white, oil, pepper, pepper, green onion section, pepper, vinegar, Haoji spicy Sichuan flavor, Haoji chicken essence, rattan pepper oil, peppery oil, peanut rice, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, peanuts, and peanuts.

【Practice step】

1. Change the chicken legs into a chicken diced, add salt, sugar, starch, and egg white to grab the slurry;

2. Come on in the pot, add the chicken and fry until the epidermis is golden, remove the oil control, so that the chicken water can be locked, the outer coke is tender;

3. Leave bottom oil in the pot, add pepper, pepper, onion section, and then add chicken diced, add salt, pepper, sugar, vinegar, Haoji spicy Sichuan flavor, Haoji chicken essence, rattan pepper oil, chili oil, chili oil, chili oil, chili oil, chili oil, Stir -fried evenly;

4. Finally, add peanut rice and stir -fry evenly.

Click the following video and do it with the chef

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Order the menu every day and learn a healthy nursing dish

Bleak

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