Black pepper chicken, make one more step before going to the pot, the meat is tender and not firewood, add this seasoning to make a chef's taste at home

                                                                                                                      

Black pepper chicken should be one more step before going to the pot, first wash the chicken, add salt to make the chicken taste in advance, put in corn starch and stir the batter, and then pour in a spoonful of oil to wrap the surface of the chicken to lock in moisture, so that the chicken is tender and smooth, not old, stir-fry in the pot and add side dishes, and then add black pepper sauce, the fresh and tender chicken is wrapped in delicious black pepper, every bite is fragrant, with side dishes, the nutrition is more comprehensive, as long as a few simple steps plus the right seasoning, you can also make a chef's taste at home.

Let's break down the process of this dish in detail.

【Ingredients】 Chicken thighs, ginger, garlic, onion, edamame rice, black pepper sauce

【Directions】

Wash the chicken thighs, drain the water, add salt and stir well, let the chicken taste in advance, then add cornstarch and stir well, then pour in a spoonful of oil, stir evenly to lock in the moisture, so that the surface of the chicken has a protective film, this step can make the chicken after the pot, the chicken is tender and smooth.

Pour oil into the pan, when the oil temperature becomes hot, pour in ginger slices and fry until fragrant, then pour in the chicken and stir-fry.

Stir-fry slowly over medium-low heat for 2 minutes, until the chicken is white in color, and the chicken is cooked, about medium-rare.

Set aside.

Pour oil into the pot, after the oil is warm, add the garlic slices and fry until fragrant, the garlic slices can be slightly yellowed, do not fry burnt.

Pour in the onion and stir-fry the green pepper together to bring out the aroma of the onion, forming a pot gas, and the onion slowly becomes transparent. Considering that children eat it, so there is not much chili pepper. If you like spicy food, you can put more chili peppers.

Stir-fry the chicken for another 10 times to let the chicken absorb the aroma of the onion.

Then pour in the blanched edamame rice, add a fingernail-sized amount of salt to taste, add a spoonful of light soy sauce and stir-fry to increase the umami. Don't add too much salt, the chicken has been marinated in advance and has a salty taste.

Add two tablespoons of water and stir-fry more than 10 times to prevent from drying out.

Add the soul seasoning black pepper sauce.

Stir-fry over high heat to reduce the juice, and the aroma of black pepper spreads everywhere.

The soup is reduced, and the black pepper sauce not only seasons it, but also plays a thicker role.

Serve on a plate and can't wait to take a bite: the chicken is tender, the onion is crispy and sweet, and it tastes amazing with black pepper sauce! With edamame rice, it is color-matched and nutritious.

Tips:

1. Before the chicken is put into the pot, it should be salted first, the cornstarch should be grasped evenly, and then a layer of oil should be poured to lock in the moisture, which can ensure that the chicken is tender and not firewood after it is fried. If you don't have chicken thighs, you can use chicken breasts, and the same is done.

2. The side dish edamame rice should be blanched with water in advance, and diced carrots or potatoes can also be added.

2. Add black pepper and corn starch to adjust the black pepper sauce by yourself, which is either thin or thick, and it is not easy to master. It is very easy to use ready-made black pepper sauce, and you can make a chef's taste at home.