by Heart moves
First wash the chicken breast and dice, add 1 gram of salt, a little thirteen incense, 1 tablespoon of cooking wine and stir well, then add 4 grams of cornstarch and stir well, and finally pour in a little peanut oil, stir well, and marinate for a while.
Tip: The chicken breasts that have been marinated in advance are fried and tender and fragrant. They are more delicious than those fried in restaurants, so this step must not be ignored!
2. Put salt, sugar, cold vinegar, light soy sauce, oyster sauce, cooking wine, cornstarch in a bowl, stir evenly, and make a sauce.
Wash the cucumber and dice; peel the ginger and garlic, wash and dice; soak the dried chili for a few minutes and then cut it into small sections with scissors, and shake off a little chili seeds.
Tips: The dried chili must be soaked for a few minutes first, otherwise it will be battered. Throwing off some chili seeds is to look good, and the other is to avoid battering. The quantity of this chili is large and it is not very spicy. Put less.
Prepare the peanuts.
Reminder: I have posted an article about fried peanuts before, let’s briefly talk about the method today! Soak the peanuts for ten minutes, wash well, control the moisture, put the peanuts in a cold oil pan, mix well, and fry them over medium heat. Sprinkle a little white wine and salt and mix well.
Raise the frying pan, add the chicken breast and fry until it is half cooked.
Tip: Stir fry the chicken breasts until all the color changes and they are almost cooked.
6. Add ginger garlic and dried chili and stir fry until fragrant.
7. Add cucumber and peanuts and stir well.
8. Pour in the sauce and stir fry to taste, and then enjoy it out of the pan.
This dish looks complicated, but in fact it is very simple to make, with delicious color and flavor. Do you like it? Welcome to leave a message to tell us your opinion.