1. Choose chicken breasts (large or small) to clean.
2. Prepare the above ingredients (a lot of green onions, garlic slices, minced ginger, small dried chilies, chili noodles, Pixian bean paste, peanuts), a small bowl of sauce.
3. First syrup the chicken, add a few spoons of starch, a little water, a little cooking wine, white pepper, a little salt, a little oil, and marinate for 15 minutes.
4. Add the cooking wine, aged vinegar, light soy sauce, three spoons of sugar (or xylitol), and chicken essence in a small bowl of seasoning to mix evenly, and soak the green onion, ginger, and garlic.
5. Pour the oil in the wok, add the chicken diced and stir-fry.
6. Pour the bottom oil in a clean pot on low heat, add the bean paste, small dried chilies, and chili noodles and stir-fry the red oil.
7. Add the sauce in a small bowl and turn to medium heat.
8. Pour the diced chicken into the pot and stir-fry with the sauce.
9. Add the scallions and peanuts, and quickly turn the spoon over the pan to remove.
10. Serve the rice!
11. Slightly spicy and fragrant~ Pour on the rice and serve as a delicious rice bowl.
Tips:Be sure to add a little water when preparing the diced chicken to make the chicken breast more tender and smooth. After the preparation, add a little oil to prevent the diced chicken from sticking in the pot.
