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1. Cut the onion into small pieces and set aside. Cut the chicken breast into small pieces and add 1 spoonful of light soy sauce, 1 spoonful of rice wine, 1/2 spoonful of sugar, 1 spoonful of salt, and 2 spoonfuls of oyster sauce. Grab the chicken pieces evenly, and marinate for about half an hour until it tastes good. Then string together. (Before using the bamboo stick, remember to scald it with boiling water before using it.)
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2. Pour a little oil in the flat pan, add the skewered chicken skewers and fry.
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3. Fry the meat skewers over medium and small fire until the color changes, then turn over and fry the other side until the surfaces on both sides are golden brown, sprinkle some cumin.
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4. The marinated chicken will fry a little juice after heating, continue to fry until.
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5. There will be a little sauce in the bowl of marinated chicken. Cut a little onion and stir well with a spoonful of barbecue sauce or char siu sauce.
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6. Pour it on the almost fried chicken skewers. If the chicken breast is cut into large pieces, it will not be cooked through when frying. Turn the heat to low and cover and simmer for one minute. (Remember to turn the heat to low and cover the pot, otherwise it will burn.)
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7. Take it out after 1 minute, there is still a little soup in the pot, pour it on top of the chicken skewers, it is very fragrant. This soup can also be used as bibimbap, a bite of chicken skewers, a bite of fragrant rice with sauce is a must!
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Tips:Juicy and tender, who knows who eats it.
Students who like spicy food can add chili powder and other seasonings.
