Cucumber Chicken Balls
1.
Clean the chicken legs, carefully remove the skin and bones of the chicken with a knife
2.
Where the flesh is thick, use a thin blade to make it look the same thickness as a whole
3.
Cut into small dices
4.
Add Knorr chicken powder, salt, sugar, light soy sauce, pepper, cornstarch, and cooking oil to marinate (if you want a more delicious taste, you can mix it with your hands for a while to rub the taste into the meat)
5.
Remove the flesh of cucumber and slice, red pepper, ginger, garlic and set aside
6.
Heat the pan, put the oil, and put the chicken balls into the pan. Don’t turn it in a hurry. Let it fry a little. Then turn it over. If you want something tender, you can fry it for a while. If you want something more delicious, you can fry it more. After a while to golden brown and fragrant
7.
Then dip it in the cooking wine to increase the aroma, when the chicken balls are ripe, serve them out for later use
8.
Use the remaining fat of the chicken balls in the pan to fry the ginger, garlic and red pepper until fragrant
9.
Cucumber slices and stir fry
10.
Add appropriate amount of Knorr chicken powder, salt, sugar
11.
Return the fried chicken balls to the pan
12.
Stir-fry over high heat, ready to serve
Tips:
1. The taste of chicken thigh meat is better than chicken breast for this dish.
2. If you want to eat tender chicken, don't fry it for too long, just keep it on both sides. If you want to eat it with a bit of burnt fragrant, then use medium and small fire, and slowly fry it with golden brown on both sides. .
