Vegetable Chicken with Braised Sauce
1.
Chicken thighs are peeled, deboned and diced, add 1/6 tsp salt, 1 tbsp light soy sauce, 1 tbsp white wine, 1/3 tsp pepper, first grab the chicken until the seasoning is fully absorbed. If it is too dry, add water 1 ~2 tablespoons, and then grasp until the water is absorbed.
2.
Add 2 tablespoons of cornstarch, and evenly, and then 1 tablespoon of vegetable oil, also evenly, and let stand for 30 minutes.
3.
Cut the green peppers, red peppers and garlic leaves into pieces.
4.
Put in a container, put 2 tablespoons of braised sauce, 1 tablespoon of tomato sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, 1/4 tablespoon of pepper, 1 tablespoon of chili oil, 1/2 tablespoon of cornstarch, 1 teaspoon of sesame oil and 1/3 cup of water are used to make sauce.
5.
Fry the diced chicken over medium heat until light yellow.
6.
Raise the temperature, then return to fry until golden brown, and remove the oil.
7.
Stir-fry the garlic leaves until half-baked, and bring out of the pan.
8.
1/2 tablespoon minced garlic, 1/2 tablespoon chopped green onion, 1/2 tablespoon minced ginger, sauté.
9.
Pour the sauce into the pot, stir constantly to prevent lumps, and burn until large bubbles are formed. Turn off the heat.
10.
Pour in diced chicken, green peppers, red peppers and garlic leaves.
11.
Turn out the pot evenly. Enjoy!
Tips:
1. Chicken breasts can also be used for diced chicken, or even diced pork;
2. The braised sauce in the pot juice consists of 2 tablespoons of sweet noodle sauce, 2 tablespoons of light soy sauce, 2 tablespoons of hoisin sauce, 2 tablespoons of teriyaki sauce, 2 tablespoons of Zhuhou sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of Erguotou , 1 teaspoon of pepper;
3. The spoons, spoons and measuring cups used by the author in any food blog posts such as cooking, baking, etc., all use international measuring tools. They are not the spoons and cups we usually use to mix drinks and contain food at home or restaurants.
