Roasted Sesame Ginkgo Chicken Diced

Name: Roasted Sesame Ginkgo Chicken Diced
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 80g Chicken breast; 15g Broccoli; 20g carrot; 15g green pepper; 50g ginkgo; 25ml Roasted Sesame Salad Dressing; a little starch; Some oil; Some Minced Ginger and Garlic

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

It has always been thought that salad dressing and salad sauce have always been used for pouring sauce, raw sauce, cooked sauce, and microwave. . . In short, the juice poured in everything. However, after flipping through the recipe booklet of Chubby, there was a divine enlightenment and a sense of enlightenment. The ginkgo chicken that I wanted to stir-fried immediately became a test product for Chobe. It’s a bit difficult to use what flavor of Kewpie salad sauce is. In the end, roasted sesame seeds are selected, which may be more fragrant.
The roasted sesame salad sauce is used to marinate the meat, and the same salad sauce is used as the bottom oil to fry the vegetables, because the salad sauce is originally oil-based. However, when the salad juice bubbled in the pot and quickly turned into a caramel color, it immediately felt inappropriate, because there is still a lot of sugar in the salad juice. Pour the vegetables quickly and lower the temperature in the pan, so that the caramel color is not always fried.
The final product did not look refreshing enough and was a bit squishy, but the effect seemed to be good, and the taste was fairly acceptable. . .

Ingredients

Roasted Sesame Ginkgo Chicken Diced

1. Ingredients: 80 grams of chicken breast, 20 grams of carrots, 15 grams of broccoli stems, 15 grams of green peppers, 50 grams of ginkgo, 25 ml of roasted sesame salad sauce, a little starch, appropriate amount of minced ginger and garlic, appropriate amount of oil

Roasted Sesame Ginkgo Chicken Diced recipe

2. Remove the shell and core of ginkgo, wash, mince ginger and garlic, wash and cut green pepper, carrot and broccoli stalks into small pieces, set aside.

3. Wash and dice the chicken,

4. Add starch and part of the salad juice,

5. Mix well and marinate for half an hour.

6. Pour oil in the pot and heat it up,

7. Add the chicken, fry until the color changes, out of the pan, set aside.

8. Pour the remaining salad juice into the pot and heat it up,

9. Add minced ginger and garlic, fry for a fragrance,

10. Add all the side dishes and stir-fry evenly.

11. Add a little water and simmer until the ginkgo is ripe and the water is dried.

12. Add the fried chicken,

13. Stir fry evenly, turn off the heat,

14. Take out the pan and serve.

Tips:
Ginkgo has little toxicity and needs to be eaten after peeling the core and fully ripening.
Salad dressing can be replaced with other seasonings.
The heat should not be too high when stir-frying, so as not to burn.