Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Chicken with sweet pepper
1 serving
from the peppers remove the seed boxes and cut into cubes. cook the chicken, separate the meat from the bones and cut into small cubes. beat the whites with
1. 5 tablespoons of starch and lower the chopped chicken into this mixture. heat vegetable oil in a wok or frying pan. when the pan is hot, lay out all the chopped chicken at once and mix quickly. fry over a high heat for 2-3 minutes, then pour in the rice wine or sherry. when the liquid boils, pour in the soy sauce or add salt, put the sugar. fry, stirring constantly, for a further 5 minutes, then add the chopped peppers and fry for a further 4 minutes. in a properly cooked dish, the pepper must retain its crispy texture, and the meat, on the contrary, must "melt" in the mouth.
from the peppers remove the seed boxes and cut into cubes. cook the chicken, separate the meat from the bones and cut into small cubes. beat the whites with
1. 5 tablespoons of starch and lower the chopped chicken into this mixture. heat vegetable oil in a wok or frying pan. when the pan is hot, lay out all the chopped chicken at once and mix quickly. fry over a high heat for 2-3 minutes, then pour in the rice wine or sherry. when the liquid boils, pour in the soy sauce or add salt, put the sugar. fry, stirring constantly, for a further 5 minutes, then add the chopped peppers and fry for a further 4 minutes. in a properly cooked dish, the pepper must retain its crispy texture, and the meat, on the contrary, must "melt" in the mouth.
red pepper - 1 pc., Bell green pepper - 1 pc., Chicken - 700 g, protein - 2 pcs., Potato starch - 1.5 tbsp. spoons, peanut oil to taste, or corn oil to taste, rice wine - 1 tbsp. spoon, soy sauce - 2 tbsp. spoons, or salt - 1 teaspoon, sugar - 1 teaspoon
