Pan-fried diced chicken with three peppers
Overview
Xiao Jian is a relatively common dish name in Sichuan style stir-fry, especially small fried chicken and small fried rabbit. It is classified and mentioned in parallel with the common Sichuan style stir-fry. It is also regarded as a model of Sichuan style popular light meals. It is characterized by the fact that it does not use oil, does not change pots, quickly adds sauce, is cooked in one go, and is served in a short time. All in all, this is a delicious dish that goes well with rice. You may need to cook two more bowls of rice~
Tags
Ingredients
Steps
-
Remove the bones from the chicken legs and cut them into cubes (or not), add salt and cooking wine and season for ten minutes. Cut the two kinds of peppers into small pieces, and cut the ginger and garlic into small pieces
-
Be sure to use vegetable oil! Look at the golden color, do you feel the fragrance is coming to your face? The vegetable oil should be burned until it emits green smoke, then turn off the heat and let it cool before use. Because lettuce oil has a raw smell, it must be cooked before use~
-
Turn up the heat and stir-fry the chicken (note that the oil will splash everywhere at this time) and stir-fry quickly to avoid sticking to the pan.
-
Fry until the chicken all turns white and the water is almost dry. Add the ginger and garlic particles and stir-fry until fragrant.
-
Then add green and red peppers and green peppercorns and stir-fry evenly, keeping high heat throughout.
-
Add salt, monosodium glutamate, and soy sauce (to enhance color), stir-fry until the green and red peppers are broken, then pour in the peppercorn oil (rattan pepper oil is also acceptable), turn off the heat, remove from the pan and put it on a plate.
-
I usually eat one bowl, but today I had two bowls of rice. Even the chili peppers were eaten haha. Next time I'll try a rabbit
