[recipe for Pregnant Women] Gongbao Chicken, Sweet and Sour, Tender and Slippery
1.
Clean three chicken legs;
2.
Fried peanuts in advance and let cool;
3.
Remove the bones from the chicken legs, rinse them and cut them evenly;
4.
Add 2 grams of salt, 2 grams of sugar, 10 grams of cooking wine, 10 grams of light soy sauce, 5 grams of water, 5 grams of starch, and 5 grams of edible oil to the cut chicken thighs. Stir well and marinate for 15 minutes;
5.
Prepare a soul juice in advance for later use: add 2 grams of salt, 30 grams of vinegar, 20 grams of light soy sauce, 20 grams of sugar, 5 grams of soy sauce, 5 grams of cooking wine, and 5 grams of starch into the bowl;
6.
Peel the peanuts after cooling;
7.
Prepare appropriate amount of ginger slices, garlic slices, green onions, pepper and dried chili; (It is not recommended to eat too spicy during pregnancy, you can remove the chili seeds)
8.
Heat the oil in a pan, pour in the marinated chicken, stir fry until 8 is mature;
9.
Stir-fry the diced chicken, serve and serve;
10.
Start the pan and cook oil, add the sliced ginger, spring onion, garlic slices, pepper and dried chilies prepared in advance and stir fry;
11.
Pour in the fried chicken and continue to stir-fry evenly;
12.
Pour in the soul juice prepared before and simmer for 2 minutes;
13.
Collect the juice on high heat, pour in the peanuts and stir-fry evenly, then it can be out of the pot;
14.
A sweet, sour, tender, smooth and nutritious Kung Pao Chicken is ready.