Pickled pepper dry pot chicken


Pickled pepper dry pot chicken

Braised chicken with pickled peppers is a dish with unique flavor. Chicken is rich in high-quality protein, fat, vitamins, and various minerals such as calcium, phosphorus, and iron. These are important nutrients required for normal physiological activities of the human body and can provide energy and nutritional support for the body. Can dispel cold and warm the body: Pickled peppers are warm in nature. Eating braised chicken with pickled peppers in cold weather can help dispel the cold in the body and make people feel warm.

Ingredients

Steps

  1. Chop the chicken into pieces.
    Chop the chicken into pieces.
  2. Wash the chicken pieces, add 50 grams of salt and 50 grams of cornstarch, mix well, marinate for 10 minutes, wash with running water and set aside.
    Wash the chicken pieces, add 50 grams of salt and 50 grams of cornstarch, mix well, marinate for 10 minutes, wash with running water and set aside.
  3. Cut the peppers and set aside.
    Cut the peppers and set aside.
  4. Chop ginger and garlic and set aside.
    Chop ginger and garlic and set aside.
  5. Heat oil in a pan and fry the chicken until all the moisture is dry. Set aside.
    Heat oil in a pan and fry the chicken until all the moisture is dry. Set aside.
  6. Heat oil in a pan and sauté ginger, garlic and pickled pepper until fragrant. Add the chicken and stir fry for one minute. Add 20 grams of cooking wine and stir fry for a few times. Cover and simmer for 5 minutes. Stir fry twice more and cover and simmer for 5 minutes.
    Heat oil in a pan and sauté ginger, garlic and pickled pepper until fragrant. Add the chicken and stir fry for one minute. Add 20 grams of cooking wine and stir fry for a few times. Cover and simmer for 5 minutes. Stir fry twice more and cover and simmer for 5 minutes.
  7. Open the lid and add appropriate amount of salt. Add half a teaspoon of soy sauce, half a teaspoon of oyster sauce, green and red peppers, and scallions, stir fry twice, turn off the heat and add more.
    Open the lid and add appropriate amount of salt. Add half a teaspoon of soy sauce, half a teaspoon of oyster sauce, green and red peppers, and scallions, stir fry twice, turn off the heat and add more.
Languages
Eingelegte Paprika, Trockentopfhuhn - Deutsch (German) version
Pickled pepper dry pot chicken - English version
Pollo encurtido en olla seca con pimientos encurtidos - Española (Spanish) version
Poulet séché au poivre mariné - Français (French) version
Ayam panggang acar cabai - Bahasa Indonesia (Indonesian) version
Pollo in pentola asciutta con peperoni sottaceto - Italiana (Italian) version
ピクルスピーマンのドライポットチキン - 日本語 (Japanese) version
절인 고추 건조 냄비 닭고기 - 한국인 (Korean) version
ไก่ผัดพริกแห้ง - แบบไทย (Thai) version
泡椒乾鍋雞 - 香港繁體中文 (Traditional Chinese - Hong Kong) version