Fried Chicken with Three Sauces

Name: Fried Chicken with Three Sauces
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 260g Chicks; 70g Water chestnuts; 80g Green Red Pepper; 20g chopped green onion; 10g ginger; 20g Oyster sauce; 20g Yellow sauce; 20g ketchup; 20g Shao wine; 2g MSG; 20g Cooking oil; Some Refined salt; Some starch

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I get off work early today. After I get home, I clean up the refrigerator and kitchen, and use the remaining condiments in various bottles and cans. Throw away all the condiments that are expired, and put all the newly purchased condiments. This has been my habit for many years. I have to tidy up the kitchen every month, clean it up, and clean it up. If there are few people, I also need to look like a home. It will be more comfortable to look at.
Today, I used some of the remaining seasonings to make the dish "Three Sauce Fried Chicken". The chicken is also a chicken that has been frozen for three months. Because the temperature in the freezer is very low, it will not deteriorate after half a year. However, the temperature must be below 18 degrees Celsius, and the freezing function of a general refrigerator is not suitable for long-term storage of meat. Only a dedicated freezer can be used.
The method of "Three Sauce Fried Chicken" is as follows;"

Fried Chicken with Three Sauces

1. Mix the tomato sauce, soybean paste and oyster sauce, sprinkle a little MSG and rice wine in it, mix well and set aside.

2. Mix the diced chicken with salt, pepper, Shao wine and starch and make a moment.

3. Then stir-fry them in warm oil and stir-fry them until they are ripe for later use.

4. Leave low oil in the pot and sauté the scallions and ginger.

5. Then pour in the three sauces and stir well.

6. Stir-fry until the sauce bubbled and fragrant, then pour in the diced chicken and diced water chestnuts.

7. Stir the diced chicken in the sauce and pour in the diced green and red peppers.

8. Stir-fry evenly over high heat to coat the chicken in the sauce evenly.

9. After stir-frying, the code plate can be out of the pot.

Tips:
The characteristics of this dish: beautiful color, rich sauce, tender chicken, and crispy water chestnuts.

Tips;

1. If you don't have water chestnuts, you can use lotus root instead. The collocation of the sauce can be determined according to your own taste. It is best to use tomato sauce instead of tomato sauce. The tomato sauce is too sweet and tastes bad. If you like it, you can put it less.

2. As the soybean paste is used, it must be sautéed before adding the diced chicken, otherwise the aroma is not enough and the taste is not good.

3. The diced chicken has been fried in oil until it is ripe, so it can be out of the pot by just stir-frying in the very hot sauce, and it will not taste good when it is old.

4. If there is no broiler, you can use chicken thigh boneless and diced instead, but it is best not to use chicken breast, chicken breast will be very chaotic and taste bad.

The "Three Sauce Stir-Fried Chicken" with a large stir-fry spoon is ready for your reference!