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.