Super Simple Kung Pao Chicken Rice Bowl
1.
Diced chicken breast
2.
Marinate the meat with starch, cooking wine, and the taste is very fresh. Don't worry about the time, just put it aside and prepare the next things.
3.
Cut the scallion into sections, cut the garlic with one knife in the middle, or leave it uncut, mince the ginger. Just break the chili when you put it
4.
Prepare to adjust the sauce. One of the essence of this dish, a little bit of bean paste is enough, because it is quite salty, about half a spoon is enough, it consumes half a spoonful of oil, a spoonful of very fresh, half a spoonful of soy sauce, three spoons of sugar, and four spoons of vinegar. The spoon here is the metal spoon in the picture. I think the essence of this dish lies in the bean paste sugar and vinegar. You can put more sugar and vinegar to make it more delicious. I made it for one or two people. If you want to make more, increase the proportion of the amount you eat
5.
I need live starch water, and then I’ll wait for it to be cooked, ready to go
6.
Heat the pot, add the oil and heat, add the green onion, ginger, garlic, chili and peppercorns until fragrant. The quality of the ingredients of chili and sesame pepper will directly affect the taste of this dish
7.
Add the diced chicken and fry until white
8.
Add the sauce and stir fry over high heat
9.
After adding peanuts, thicken with starch water, turn off the heat, and cook out. Isn’t it simple?
10.
My husband and I always eat
Tips:
The essence of this dish is the ingredients. Chicken breast or chicken thigh can be used. You can choose how many peppers and peppers to choose according to your taste, but you must put the peppers, and then the sauce. The ratio of sugar and vinegar is very important. Basically It's one to one.
