Stir-fried Chicken with Sauce
1.
Wash the bought chicken breasts and dice
2.
Marinate the chicken breasts, add starch, a little salt, and rice wine for 10 minutes
3.
Dice carrots and rice whites and set aside
4.
Wash the peanuts in advance, dry them for later use
5.
Take the right amount of bean paste, it's available in supermarkets
6.
Hot pan with cold oil
7.
Peanuts and oil can basically be cooked at the same time
8.
Stir-fry on high fire first, see slight discoloration, turn to low fire, fry until the color of the skin is open, ready to be used
9.
Heat the pan with cold oil, do not use too much oil, add sliced ginger, pour in the chicken and stir fry
10.
Stir-fry until the chicken turns white, then pour in the prepared carrots and water chestnuts
11.
Stir-fry for about 1 minute, then you can pour in the bean paste and add a proper amount of water at the same time.
12.
After adding water, stir fry for about 1 minute. Pour in the pre-fried peanut
13.
Stir fry, add sugar and a little salt 9 (you can even add no salt, the bean paste is already salty)
14.
Add chopped green onion and serve
Tips:
1. To fry the peanuts, drain the water, heat the pan with cold oil and peanuts together. First, the high heat and then the low heat. The heat must be controlled well, otherwise it will burn and bitter
2. If you have salt, you must taste it before putting it, otherwise it is easy to be salty, and some of the bean paste itself is very salty
3. Friends who like spicy food can add some chili sauce appropriately
