Fried chicken with bell pepper minced chicken , top 1 meal color at home! I'm going home! Finally returned to his own dog head kitchen. September is very busy traveling around Shenzhen and Hong Kong. Although it is a vacation, there are actually very important things to run like this... I am so tired, let's continue the recipe I've always wanted to share before! The fried chicken with fermented black beans doesn't look sexy at all, but it is a home-cooked dish recognized by R and I. It is very delicious and very meal-friendly, and is suitable for eating all year round. My wife said she could eat this every day, but I don’t like to make the same dish repeatedly, so this dish only appears at home every two weeks, and then both of us are looking forward to that day... The most enjoyable way to eat chicken is really fragrant and spicy, and those who like it probably can’t stop!
In mainland restaurants, I rarely notice this dish. But when I came to Hong Kong, the dish turned into different names and appeared in the menus of various Cantonese restaurants. Even when we were eating outside, we not only ordered it to eat in Hong Kong restaurants, but even went to Bangkok to have fun, we even ordered this dish by calling room service. I almost fainted after seeing it. This dish focuses on the sauce made of three kinds of oyster sauce, green peppers and fermented black beans, which tastes very good. The green pepper will become soft and dark after being cooked for a long time. The secret is to cut it into small pieces and stir-fry it for a while, which will not only enhance the flavor but also not soften~ This dish I ate at a restaurant a while ago, was made of chicken leg meat in the restaurant. I think you must have eaten somewhere too?!
fermented bean pepper diced chicken diced
Preparation ingredients:
2 slices of chicken breast (about 400 grams) (can be replaced by chicken leg meat), 1/3 green pepper, 1/3 bell pepper, 3 green onion segments (or directly use 1 large green onion), appropriate amount of garlic slices, finely chopped chili (can save), 2.5 tablespoons of oyster sauce, 1 to 1.5 tablespoons of water, 1.5 tablespoons of fermented black beans, appropriate amount of rice wine, appropriate amount of soy sauce, Taibai powder (raw powder) 1 tablespoon
*tablespoons of 15ml Measurement spoons of
Step 1. Cut the chicken breast into pieces in one bite, marinate it with an appropriate amount of rice wine, soy sauce and too white powder, and let it sit for 2 hours
Step2. Wash the fermented black beans for 1 hour, then drain the rice wine, and set aside
Step3. Cut the green pepper and red bell pepper into small pieces about half a centimeter too small. Set aside
Step4. Start the frying pan and heat the oil, fry the chicken breast on medium-high heat until golden, then remove the oil and set aside
Step5. After pouring out the excess oil in the same pot (there may be some scorch marks at the bottom of the pot, ignoring it), stir-fry garlic slices, scallion slices and minced peppers in medium and high heat
Step6. Add oyster sauce and water, and use a spatula to shovel the scorch marks at the bottom of the pot, and fry until the juice is slightly reduced
Step7. Add diced chicken, green pepper, red pepper, and fermented black beans over high heat for about 2 minutes to complete.
This dish is really common at home. See if you don’t even have fun on the plate...
Slowly learn to master the Fissler crispy pot, and it does feel like stir-frying on high heat~ Hearing the sound of stir-frying on high heat in the video, do you want to use a spatula to cook dishes?
Tips:
1. Chicken breasts can be replaced by chicken leg meat, which is more chewy. Whether it is chicken breasts or chicken legs, the outer skin must be fried until golden brown, and it feels a bit crispy and hard, and tastes more delicious.
2. Fried green bell peppers for too long will change color and soften, and the taste and vision will be poor, so cut into small pieces and finally put them in a quick pan with the chicken. The taste will not be fried regularly and the taste will remain crispy.
3. Master Aji taught: soak the fermented black beans first, the flavor will be better~
