Sautéed Sanding
Ingredients
- 2 spoons of Haitian soybean paste
- 2 chicken legs
- A cucumber
- A carrot
- Onion and ginger
Steps
1. Remove bones, skin, and fat from chicken thighs and wash them clean. Cut the chicken into equal-sized cubes.
2. Add an appropriate amount of salt, white pepper, cooking wine, onion and ginger water, and egg white to the diced chicken, and mix well with your hands until the soup is absorbed by the chicken, then add Mix dry starch and sesame oil.
3. Wash and dice cucumbers and carrots.
4. Put an appropriate amount of oil in the pot. After the oil is hot, add the vegetables first and fry over medium heat for 5 minutes. Dish out and set aside.
5. Add the marinated diced chicken and fry until it changes color, then remove and set aside.
6. Take two spoons of Haitian soybean paste, add appropriate amount of sugar and sesame oil and stir evenly.
7. Put a small amount of salad oil in the pot, turn to medium heat after the oil is hot, add the soybean paste in "Step 6", and fry for a while.
8. Add another spoonful of water to the soybean sauce and stir-fry until the sauce becomes thick. Add the fried vegetables and diced chicken, turn up the heat and stir-fry evenly to dry up the sauce. Remove from the pan.
Tips
- This step of marinating the diced chicken is very critical. You cannot stir it with chopsticks. You must fully massage the diced chicken with your hands and grab the diced chicken repeatedly. Let the diced chicken absorb all the marinade. The diced chicken fried in this way will be very tender and tender.
