How to make fried chicken with slices, how to make fried chicken with green pepper potato slices

How to stir-fry chicken with green pepper potatoes:

Step 1: Family Portrait.

Step 3: Slice the chicken breasts first.

Step 4: Cut the strips into strips and cut them to your preferred size.

Step 5: Add cooking wine, salt, light soy sauce, starch, minced ginger and garlic and stir well.

Step 6: Heat the pan with cold oil, the oil here can be slightly more, and you need to slide the chicken underneath.

Step 7: Add the chicken to the cold oil and stir-fry until the chicken is basically browned, but it does not need to be fully cooked.

Step 8: Peel and dice the potatoes and put them in a bowl with water in the microwave for 5 minutes. Put the boiled potatoes into the pot and fry them to bring out the aroma of the potatoes, this step can be omitted, and the potatoes will be more fragrant when fried separately!

Step 9: Then stir-fry the green peppers slightly, add the potatoes and diced chicken, add a little sugar, a pinch of salt (or pour in a spoonful of light soy sauce) and finally taste. It's ready to cook.

Step 10: Serve.

11.The finished picture, I don't think I need too much description when I see this, in short, a very home-cooked and delicious dish, I hope you will like it!

<> "Ingredients: chicken thighs, green peppers, ginger and garlic, dried peppercorns.

Method: 1. Wash the chicken thighs and cut them into pieces, add green onions, ginger and cooking wine, blanch them, and cook for a while.

2. Heat the oil, add the bean paste, ginger and garlic, and dried peppercorns and stir-fry until fragrant, then pour in the chicken thighs and stir-fry.

3Add a little light soy sauce, dark soy sauce, Lingzi cooking wine, and ruler oyster sauce and stir-fry, then pour in green peppers and stir-fry over high heat until they are broken.

Ingredients: chicken (chicken thighs, chicken breasts, whole chicken), potatoes, carrots (according to your taste), garlic, shredded ginger, Pixian bean paste.

The focus is on Pixian Douban, just buy the taste, I bought the Dandan brand at Carrefour, and the taste is okay.

The method is shown in the figure below

Dice the chicken, as well as the potatoes;

Put the oil in the pot, fry the shredded ginger, and then put an appropriate amount of bean paste, about 10g, and fry the fragrance and red oil;

Add diced chicken and stir-fry until it is basically fully cooked, that is, fry for about 8 minutes;

Finally, put the whole garlic and potatoes and carrots into the pot together, stir-fry, add water, the amount of water should be almost not over the vegetables, boil over high heat, simmer for 20 minutes on low heat, and the potatoes are cooked;

If there is a lot of soup, you can finally collect the juice under the Biyuan Bridge on high heat.

This rice is delicious!

This kind of dish is very suitable for beginners, it is simple and delicious, and it can also show off the craftsmanship.

<> "Steps to Production. 1.Dice the chicken thighs, add 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce + 1 tablespoon of cooking wine.

2.Appropriate amount of pepper + 1 egg yolk + 2 spoons and marinate with starch for 20 minutes.

3.Fry in hot oil until golden brown and remove.

4.Stir-fried Xiang refers to minced garlic, dried chili peppers, and Sichuan peppercorns.

5.Add the diced chicken thighs.

6.Add a pinch of sugar and chicken essence and sprinkle the green onions from the pan.

Ingredients: 400g chicken leg 1 potato 1 tablespoon braised soy sauce.

Ingredients: 1 carrot, 2 tablespoons cooking wine, a pinch of white pepper, 2 grams of salt, 6 grams of sugar, 1 green onion, 2 celery stalks.

Step 1Wash the chicken legs, remove the bones and cut into large cubes.

2.Add salt, white pepper and cooking wine and marinate for 20 minutes.

3.Shred the celery and cut into cubes.

4.Peel and dice the potatoes and carrots.

5.Add water to the pot and bring to a boil, turn off the heat, add the diced chicken and soak for 2 minutes, then remove the water.

8.Sauté chopped chives in the original pan.

9.Pour in the diced chicken and stir well, then add the June fresh teriyaki soy sauce.

10.Stir-fry until evenly browned.

11.Pour in diced potatoes and carrots, add salt, sugar, cooking wine, boiling water and boil for 2-3 minutes.

12.When you see that the soup is slightly thickened, pour in the diced celery and bring to a boil.

Prepare the ingredients you need, and the chicken is a ready-made diced chicken with peas and corn kernels in it.

Peel and dice the potatoes, dice the pepper and ginger, peel the garlic cloves and pat them flat with the back of a knife, and mince the green onions.

When the pan is hot, pour in an appropriate amount of salad oil.

Cook until seven ripe, add garlic cloves and ginger, and stir-fry over low heat until fragrant.

Slowly add the diced chicken to the pan to prevent the hot oil from splashing.

Stir-fry the chicken a few times and the chicken will change color.

Add the bean paste at this point.

Stir-fry well so that the bean paste and chicken are mixed to taste.

Stir-fry the bean paste and chicken for 3 minutes, then add the diced potatoes and chili peppers.

Stir-fry a few times and add star anise powder.

Add an appropriate amount of water, add a lid and simmer over low heat for 10 minutes, stir-fry at the right time to avoid sticking to the pot.

Cook until the chicken and potatoes are cooked and the water is dry.

Add a little chicken essence to taste.

Method. 1. Remove the meat from the chicken thighs, cut them into pieces, and marinate them with starch, salt, cooking wine, light soy sauce, and a little sugar20

2. Put it in a pan and stir-fry in oil.

3. After the color changes, continue to serve for later use.

4. Cut the potatoes into small pieces, heat the oil in the pan until 5 is hot, put in the potato pieces and fry them until golden brown. Remove the oil control.

5. Leave a little oil in the pot, green onion and ginger, Sichuan pepper and dried chili pepper and stir-fry over low heat to bring out the fragrance.

6. Turn on high heat, add potatoes and diced chicken and stir-fry, add light soy sauce, sugar and salt.

7. Sprinkle coriander after cooking, it's a very simple dish to eat.

ForewordI used to go to a colleague's house for dinner, and this dish is her specialty dish, which is really delicious. The first time I made it the same way, it tasted like that. But then I don't know why I haven't been able to find that taste, even this time, but we just have our own taste, haha.

Everyone knows that everyone will make a different taste of the same ingredient.

Ingredients: 250g chicken thighs, 1 potato;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of anise, ginger and pepper, appropriate amount of garlic, potato slices, fried chicken thighs.

Chicken thighs (borrowed from the previous pp, actually I used 4 chicken wings) cut into cubes and blanch them in boiling water.

Slice the potatoes, not too thin.

Remove and wash in warm water to control the water.

Stir-fry in a wok with peppercorns, anise, ginger.

Add the chicken thighs and stir-fry.

Then add the light soy sauce and stir-fry until dry.

Quickly add the potato slices and stir-fry.

Then add a little and start stir-frying, add the fine salt, and add the garlic cloves.

Then stir-fry evenly, add a little chicken essence and coriander.

Tip: Remove the chicken from boiling water and stir-fry directly in the pan (a colleague did just that). But that would have to be two pots, and the chickens couldn't be washed. It is important to know that the chicken thighs are blanched in boiling water and there is a lot of suspended matter on them.

Prepare the ingredients you need. First, clean the chicken breast, cut it into small pieces, add cooking wine, salt, cornstarch, stir well in one direction, and marinate for 15 minutes.

Remove the skin of the carrots. Wash and cut into cubes the same size as diced chicken, then prepare an appropriate amount of green beans.

Wash the green onions and cut them into chopped green onions, and prepare some minced ginger for later use.

Put an appropriate amount of water in a pot, bring to a boil over high heat, add a little cooking oil and 1 teaspoon of salt to increase the color and bottom taste. Blanch diced potatoes, turnips and green beans until medium-rare, then remove them to control the moisture and set aside. Green beans are easy to ripen, you can put them a little later, and then add diced potatoes and carrots, you can't blanch them too much, and you can remove them if they change color slightly, otherwise they will affect the taste.

Heat the wok, pour in an appropriate amount of cooking oil, add chopped green onion and minced ginger to stir-fry until fragrant, add the marinated diced chicken, and stir-fry until medium-rare.

Then stir-fry the blanched diced potatoes, carrots and green beans twice, add 1 tablespoon of salt and stir-fry evenly.

Add 1 teaspoon of chicken essence to enhance freshness, and finally add 1 tablespoon of water starch, mix and stir-fry evenly, and a plate of delicious and rice-fried potato fried chicken is ready. If you like spicy food, you can also put some Pixian bean paste to fry red oil, and the fish is more light, so this dish is mainly light.

As long as you have this dish, you can eat three bowls of rice in one meal! The colors are rich in nutrients, delicious and good-looking, and the method is simple.

Picture of the finished product of fried chicken with potatoes.

How to make diced chicken with potatoes in sauce:

Ingredients: 1 chicken breast, 2 potatoes, 1 green pepper, 3 millet spicy.

Chicken marinade: 2 tablespoons of green onion and ginger water, 1 tablespoon of soybean soy sauce, 1/2 tablespoon of salt, 1/2 tablespoon of pepper, 1 tablespoon of cooking wine, half a diced chicken, starch.

Sauce: 3 tablespoons light soy sauce, 1 tablespoon sweet noodle sauce, 1 tablespoon oyster sauce, 1 tablespoon pepper, 1/2 tablespoon sugar, 1/2 tablespoon starch, 1/2 bowl of water.

Other seasonings: a few slices of ginger, 2 cloves of garlic.

Cooking steps: Step 1: Cut the chicken breast into strips of about 1cm, then change the knife and cut it into small pieces of about 1cm and put it in a bowl, then add 2 spoons of green onion and ginger water, 1 spoon of soybean soy sauce, half a spoon of salt, half a spoon of pepper, 1 spoon of cooking wine, half a spoon of diced chicken, 1 spoon of starch, and then mix with your hands until the batter is caught, and marinate for about 10 minutes.

Step 2: Remove the skin of the potatoes and cut them into small pieces of about 1cm, rinse them several times with water, wash off the starch on the surface of the potatoes, and drain the water for later use.

Step 3: Remove the skin of the garlic and cut it into minced garlic, cut the ginger into small pieces, cut the green pepper into plots the size of diced potatoes, cut the millet into rings, and then put it on a plate for later use.

Step 4: Take a small bowl, add 3 tablespoons of light soy sauce, 1 tablespoon of sweet noodle sauce, 1 tablespoon of oyster sauce, 1 tablespoon of pepper, half a tablespoon of sugar, half a tablespoon of starch, and half a bowl of water, stir well and mix into a seasoning sauce.

Step 5: Pour an appropriate amount of oil into the pot, put the marinated chicken breasts into the pot, slide the chicken breasts over low heat, and fry the chicken until it changes color.

Step 6: Then pour the diced potatoes into the pan and fry them thoroughly and turn slightly yellow, then remove the oil and dry it for later use.

Step 7: Heat a spoonful of oil in the pot again, pour the ginger and garlic into the pot over low heat, and stir-fry over low heat until fragrant.

Step 8: Stir-fry the ginger and garlic until fragrant, pour in the green pepper and millet spicy and stir-fry briefly.

Step 9: Stir-fry the green pepper and millet spicy, then pour in the diced chicken and potatoes, stir-fry evenly over high heat.

Step 10: Stir-fry evenly, pour in the prepared seasoning sauce, stir-fry evenly over high heat, and thicken the soup.

Step 11: Coatse the diced chicken and potatoes with the sauce, but don't overly thicken the soup, order the soup to be the best feature of the dish, and then cook it out.

The steps of stir-fried chicken with green peppers.

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Step 11Wash the chicken breast and pat it with the handle of a knife to make the meat tender and delicious, cut it into small cubes and put it on a plate, add an appropriate amount of starch to evenly coat each piece of chicken with starch (not easy to overdose), pour in an appropriate amount of cooking wine (to remove the flavor), put in green onions and ginger slices, stir evenly and marinate for 20-30 minutes.

Step 22Cut the green peppers into small pieces and place them on a plate, and the garlic into small pieces and set aside for step 3

3.Heat the pan to the oil, add the marinated chicken, stir-fry for 6-7 medium cook, and set aside Step 4

4.Pour oil into a hot pan, put in the chopped garlic pieces, fry the garlic fragrant, pour in the green peppers and stir-fry until they change color, pour in the diced chicken, pour an appropriate amount of soy sauce (a small spoon) into the pot and continue to stir-fry until the green peppers and diced chicken are cooked through, you can put in a small spoon of sugar (or not), add an appropriate amount of salt, continue to stir-fry, turn off the heat after the salt is flavored.

Step 5space

5.Let's start eating

The steps of stir-frying diced chicken with green peppers.

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Step 11: Remove the bones of the chicken thighs and cut them into small cubes, boil in boiling water for 3 minutes, remove and drain for later use.

Step 22: Cut the green chili pepper and cut it into small pieces, mince the garlic and ginger, and cut the shallots into sections for later use.

Step 33Put oil in the pot and stir-fry the garlic and ginger until fragrant, pour in the chicken thighs and stir-fry for a while, add a little light soy sauce, sugar, salt, chicken essence and stir-fry, then pour in the green peppers and stir-fry, and finally put in the green onion segments and put them on the plate