Subota, 10 Decembra

Chicken in Chinese way

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    400 gr of chicken white meat
    1 belace
    1 spoon of density
    1 carrot
    1 hot pepper
    ginger, fresh
    garlic, sugar, sesame, and pepper

    For sauce:

      1/2 l chicken soup
      1 spoon of density
      1 teaspoon chilli sauce
      2dl tomato puree
      1 spoon of honey
      1 tablespoon of soy sauce

      Preparation :

      Chicken white meat cut into strips of equal size, salted and battered.

      The whites are blubbered and mixed with the density, so that the ribbons of the chicken cut into it.

      To heat the oil in wok, I'm in teflon frying and fry the chicken for 2-3 minutes until it turns golden yellow and crocheted.

      Take to the kitchen paper to absorb excess oil.

      Sharagarepu cut on the rolls and cut with a knife to make flowers, peppers on ribbons, ginger on thin pebbles and garlic, leave one whole, and then all together shortly on the same oil. Add a spoonful of sugar to make a fine glaze grease, finally add the sesame. In order to make all the nice omekanilo add 1dl chicken soup and pineapple. Now return the ribbons of fried chicken, stir in a little while and serve warmly with the addition of cooked rice.

      This prepared meal is over, but if you like the sweet and savory combination then you can make this sauce:

      Mix all the ingredients for the sauce, add the vegetables we sprinkle and cook until the sauce is thickened. Now, bring back the chicken, mix it up a little so that it gets fine and together for another 1-2 minutes. Serve with a rice supplement.


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