Beijing-style Stir-fried "chicken Jump"

Name: Beijing-style Stir-fried "chicken Jump"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chicken breast; 120g Prawns; 25g Diced red pepper; 25g Diced Green Pepper; 25g Winter bamboo shoots; 20g Diced green onion; 10g Sliced ginger; 3g salt; 2g Chicken Essence; 3g Sugar; a little White pepper; 15g Rice wine; Some Water starch; 20g Cooking oil

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

"Ji Li Beng" is a traditional dish in Beijing. It is a stir-fried dish made with chicken and shrimp in white sauce. This dish has been passed down for hundreds of years.
The dish "Chicken Lipo" has a light color and delicious taste. It used to be a very expensive dish, but now it is made by very few people. In fact, the method is very simple. First, make the chicken mash, either oily or watery, and then stir-fry with the shrimps. The purpose of water skiing is to require its color to be white, beautiful and delicious.
In the past, when making this dish, no ingredients were usually added. To look good, I added some diced peppers to make the dishes more brilliant in color!
Today, I will make this traditional little stir-fried "Chicken Bump", the main production method is as follows;"

Beijing-style Stir-fried "chicken Jump"

1. Chicken breast, prawns, salt, chicken essence, sugar, white pepper, rice wine, water starch, cooking oil, diced red pepper, diced green pepper, diced winter bamboo shoots, diced green onion, and sliced ginger.

Beijing-style Stir-fried "chicken Jump" recipe

2. To make it easier to taste, apply a knife to the double-sided agent of the chicken breast, and then cut it into cubes.

3. Add salt, pepper, chicken essence and rice wine to the diced chicken, mix well, put the seasonings, and then add an appropriate amount of water starch.

4. Then, repeatedly grab and homogenize the diced chicken with your hands to make a slurry for about 10 minutes.

5. Add salt, pepper, and chicken essence in the shrimp, mix well, then add rice wine and water starch to the shrimp and set aside.

6. To make a bowl of gorgon, first put salt in the bowl, then pepper and sugar in the bowl.

7. Add chicken essence and rice wine, then add appropriate amount of water, starch and water, and mix thoroughly for later use.

8. Bring water to a boil, add winter bamboo shoots and blanch them, then add chicken diced and blanch them.

9. After the chicken has changed color, add the shrimps and blanch them, and then remove them for use.

10. Heat up another pot, pour some cooking oil into the onion and ginger and stir fragrant. After the onion and ginger are fragrant, add the diced pepper and stir fry.

11. Pour in the diced chicken, shrimp and diced winter bamboo shoots and stir-fry over high heat.

12. Finally, pour into a bowl of gorgon and stir well.

13. After the gorgon juice is gelatinized, it can be served on a serving plate.

Tips:
The characteristics of this dish; beautiful color, light dishes, salty and delicious, delicious taste.

Tips;

1. Choose fresh chicken and prawns, leave the ingredients alone, or stir-fry them directly.

2. The purpose of blending the bowl of glutinous rice is to fry fast, so as to keep the chicken fresh and tender.

3. Generally do not put soy sauce in the chicken, just stir-fry with high heat. Put a little sugar in for freshness, but don't put too much.