Rice killer, brown rice stewed at noon


100g chicken breast meat
100g peanut kernel (fried)
1 green onion
3 tbsp vegetable oil
3 teaspoons cooking wine
2 teaspoons starch
1 tbsp Pixian bean paste
4 cloves garlic
3 slices of ginger
1 handful of dried pepper
Proper chili noodles
30 pepper granules
Proper amount of pepper
Proper amount of salt
3 tablespoons vinegar
1 teaspoon soft white sugar
3 teaspoons raw soy sauce


Step 1
Handle the chicken breast, cut it into thin pieces with a knife, make spa for the chicken, beat the positive and negative sides with the back of the knife, loosen the strong fiber, and don't break the meat.

Step 2
Cut the chicken into small dices of about one centimeter, put it in a bowl, add ginger slices, throw salt, pepper, cooking wine 2 tablespoons, starch 1 tablespoon, grasp well and marinate for about 15 minutes.

Step 3
Mix thicken juice, 3 tablespoons cooking wine, 3 tablespoons soy sauce, 3 tablespoons vinegar, 1 tablespoon sugar and 2 tablespoons starch. Stir well and set aside

Step 4
Minced garlic and chopped green onion.

Step 5
Pour oil into the pot and heat it. Add about 30 pepper. After the fragrance comes out, put pepper and fry it slowly over a low fire. The color can be dark. Don't turn black. Put minced garlic and explode until fragrant

Step 6
Add chicken and stir fry well. After the chicken changes color, add a spoonful of bean paste. After stir fry well, you like spicy. At this time, you can put some chili noodles. Add peanuts and scallions. This process uses medium fire.

Step 7
Thicken the sauce over high heat, stir fry evenly, wrap the sauce evenly, and turn off the fire when it thickens.