Hibiscus Chicken Slices

Name: Hibiscus Chicken Slices
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g Chicken breast; 50g Green Red Pepper; 80g Egg white; 5g ginger; 8g garlic; 3g salt; 2 tbsp Cooking Wine; Some starch

by Little Ai Chef

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Furong chicken slices is a very delicious and delicious traditional dish. Shandong cuisine, Huaiyang cuisine, Sichuan cuisine, Hunan cuisine and other major cuisines have their own unique cooking methods. The chicken slices are as white as tender hibiscus, with red and green peppers, making the finished dish fresh and beautiful, and the mouth soft and delicate. "

Ingredients

450g Chicken Breast
50g Green Red Pepper
80g Egg White
5g Ginger

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8g Garlic

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3g Salt

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2 tbsp Cooking Wine

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Some Starch

Hibiscus Chicken Slices

1. Clean the chicken breast and cut into slices for later use.

2. Put the egg whites in a clean basin.

3. Beat the egg whites with a whisk, add an appropriate amount of starch, and live into an egg white paste.

4. Put the chicken slices into the egg white batter and coat the egg white batter evenly.

5. Put oil in the wok and heat the oil to 30% hot.

6. Add the chicken slices wrapped in egg white batter and deep-fry to set the shape.

7. Turn it over and fry it again.

8. Remove and set aside.

9. Leave the bottom oil in the pot and sauté the ginger and garlic.

10. Leave the bottom oil in the pot and sauté the ginger and garlic.

11. Cut green and red peppers into diamond-shaped slices.

12. Cut green and red peppers into diamond-shaped slices.

13. Add green and red peppers and stir-fry, add boiling water and seasoning to boil, thicken starch with water.

14. Add green and red peppers and stir-fry, add boiling water and seasoning to boil, thicken starch with water.

15. Add chicken slices and stir-fry evenly.

16. Add chicken slices and stir-fry evenly.

Tips:
1. The oil temperature must be low when the chicken is fried, and try not to color it.

2. The egg white must be completely beaten before adding starch.

3. The chicken should be deep-fried once, and the cooking time should not be too long.