Stir-fried Chicken Thigh with Green Pepper
by One degree below zero 0511
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. The chicken shank is treated with two knives to separate the meat, bone and skin.
2. Cut the chicken thighs into small pieces, add cornstarch, pepper, light soy sauce, and peanut oil, and marinate for 15 minutes.
3. Remove the seeds and cut the green chili into small pieces.
4. Cut ginger and garlic into small pieces, and set aside 20 tempeh.
5. Stir-fry the chicken thighs under the hot oil in the pot until they are eighty mature, and serve.
6. Put the sliced ginger, garlic, and tempeh in a pot over low heat and sauté until fragrant.
7. Add the green pepper segments and stir-fry for a few times until they are broken.
8. Add the chicken thighs and stir fry for a few more times. Add in the right amount of salt and chicken essence and fry for a good taste.
9. Finished picture.
Tips:1. After cutting the chicken thigh into small pieces, add the ingredients and marinate for 15 minutes. Add pepper and light soy sauce to increase the flavor and color.
2. Cut the chicken thigh into small pieces and it's easy to fry. It shouldn't be too long in the pot, so as to retain the tender taste of the chicken.
