Grilled Chicken Nuggets with Cucumber
Overview
Cucumber is sweet, cool, bitter, non-toxic, and enters the spleen, stomach, and large intestine meridians; it has the effects of removing heat, diuresis, detoxification, clearing away heat and diuresis. The chicken is fresh and tender, and is paired with cucumber. The cucumber absorbs the umami flavor of the chicken, which can relieve the greasy taste of meat dishes that may be caused by too much oil.
Tags
Ingredients
Steps
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Cut the pepper into small pieces, smash the garlic, shred the ginger and mince it
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Chop appropriate amount of coriander
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I don’t have a machete at home. When I bought it, I had someone chop it into small pieces. Then I took it home and washed it with water until all the blood was gone. Put it on a plate, mix it with appropriate amount of Zhuhou sauce, hoisin sauce and light soy sauce, and marinate for 10 minutes.
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Cut the cucumber into hob shapes and set aside.
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Heat the pan with cold oil, add star anise, cinnamon and bay leaves and fry until fragrant.
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Add a spoonful of red bean paste and stir-fry the red oil. Add some chili, ginger and garlic and stir-fry.
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Add the chicken and stir-fry quickly until the chicken turns slightly golden.
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Add onions and stir-fry
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Add the remaining chilies and garlic
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Add the roots of cilantro to add flavor to the chicken.
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Add cucumber and stir-fry
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Pour in light soy sauce and continue stir-frying
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Turn on high heat and stir-fry constantly to avoid sticking to the pan. Because a lot of water was added to the sauce when marinating, so I did not add additional water in the middle. Add an appropriate amount of salt, stir-fry, and reduce the juice over high heat. Sprinkle the remaining coriander before serving.
