I ate this dish several times in the restaurant outside. I thought I would make it myself. I made it very successful several times. For a potato lover like me, can I add potatoes to this dish, but it still tastes delicious


150g chicken breast
1 cucumber
Half a potato
Half a carrot
50g peanuts
1 screw
1 clove of garlic
Two spoonfuls of Pixian bean paste
A spoonful of soy sauce
25g ginger
30g starch
A spoonful of red vinegar
A small spoonful of sugar


Step 1
Wash the chicken breast, add cooking wine and two pieces of ginger to wake up, let stand for 10 minutes, then dice, add a spoonful of starch, egg white and a spoonful of soy sauce, marinate for 10 minutes.

Step 2
Dice cucumber, carrot and potato.

Step 3
Fry 50 grams of peanuts in oil

Step 4
Cut scallion into small sections, garlic into small grains, capsicum into small sections, red pepper into small sections

Step 5
First heat up the pan, pour in the cooking oil, stir fry the pepper and garlic for one minute, add half a teaspoon of Pixian Douban sauce to make them smell, then pour in diced carrot, diced potato and diced cucumber. Add oil consumption and a proper amount of old pumping.

Step 6
Pour the fried chicken breast into the pot and stir fry for two or three minutes. Pour the fried peanuts and starch into the pot and stir fry them before leaving the pot. Add chicken essence and leave the pot.