Name: Chicken Breast Stewed Horseshoe Peas
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Chicken breast; 100g pea; 100g Water chestnuts; 3 pcs Red Chaotian Pepper; 1 tablespoon pepper; 1 tablespoon Chicken Essence; 1 tablespoon salt; 2 tablespoons 2 tablespoons of oil; 1 tablespoon Soy sauce; 2 tablespoons starch; 1 piece ginger

Chicken Breast Stewed Horseshoe Peas

by GODOFMERCY

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

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Original by GODOFMERCY. The content is for reference only. If you need to solve a specific problem [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in related fields in detail.

Chicken Breast Stewed Horseshoe Peas

1. Peel the peas, the water chestnuts, peel the skin, wash the chicken breasts, remove the seeds of the chili pepper, and peel the ginger for later use.

Chicken Breast Stewed Horseshoe Peas recipe

2. Wash the peas with clean water, put them in boiling water and cook until they are 6 mature. I bought round peas [also known as honey beans or honey beans]; the taste is sweet and tender, and the aftertaste is excellent. I have been accustomed to buying shelled peas, which can be stored for a longer time. Pea the peas well; blanch them in hot water, the peas are not particularly easy to cook.

3. The chicken breasts are thin slices, so use a knife to cut into small cubes that are slightly larger than peas.

4. Peel the water chestnuts and cut into small cubes equal to the size of the chicken breast and set aside. The peas have been blanched. Cut the red pepper into dices; everything is ready.

5. Add 2 scoops of starch to the chicken breasts.

6. Add 1 spoon of raw extract to taste, mix chicken breast and starch evenly.

7. Put a pot on the induction cooker; pour in 2 tablespoons of oil and heat until it becomes 60% hot, then add the chicken breasts.

8. As the oil temperature rises, the chicken breasts are cooked. Stir-fry until 5 is mature, not too old.

9. Put new oil in the net pan, pour in the diced red pepper and stir fry for a while. To 3 mature.

10. Stir in the diced water chestnuts and stir-fry until 5 mature and turn off the heat.

11. Pour the blanched peas into the pot.

12. Finally, pour the half-cooked chicken breasts into the pot; stir fry for a while and turn off the heat.

13. Add seasoning BOSS salt~Add water starch to thicken.

14. Sprinkle 1 scoop of pepper into the pot. Peas are sweet and flat in nature. You don't need too much seasoning, but if you have more, it will cover up the original sweetness of the peas.

Tips:
GODOFMERCY tips:
1. Water chestnuts, chicken breasts, peas, and chili peppers can only be fried until half-cooked before, and they are just right when they are brought together.
2. You don't need too much seasoning, but if you have too much, it will cover up the original sweetness of the peas.
3. I bought round peas [also known as honey beans or honey beans]; the taste is sweet and tender, and the aftertaste is excellent. I have been accustomed to buying shelled peas, which can be stored for a longer time.
4. People who are obese or have weak gastrointestinal tract, worry about diabetes or arteriosclerosis, should eat more chicken breasts.
5. People who have a cold and fever, internal fire, heavy phlegm and dampness, and people suffering from febrile boils should not eat it.