Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Chicken in chinese (kung pao)
1 serving
Removing the skin from the chicken and separating the meat from the bones, cut it into small pieces with "noodles" and sprinkle with starch. Then, in a pan, heat the vegetable oil and quickly fry the meat (for about four minutes). Let's sit down, add soy sauce, peppers, ginger, nuts and again let the food be put out on fire for about one minute with continuous stirring. Kung pao chicken is served on a table with dry boiled rice.
Removing the skin from the chicken and separating the meat from the bones, cut it into small pieces with "noodles" and sprinkle with starch. Then, in a pan, heat the vegetable oil and quickly fry the meat (for about four minutes). Let's sit down, add soy sauce, peppers, ginger, nuts and again let the food be put out on fire for about one minute with continuous stirring. Kung pao chicken is served on a table with dry boiled rice.
chicken - 1 pc., ginger - 1 tsp, potato starch - 1 tsp, soy sauce - 3 tsp, vegetable oil - 5 tbsp. spoons, chili pepper - 2 pcs., salt to taste, peanuts - 50 g
