Chess chicken: eastern and easy to do oriental recipe

Do you want a delicious and practical dish? Find out how to prepare the authentic painting chicken – an oriental classic full of irresistible flavor and sauce

A classic oriental checkered chicken recipe, very practical and tasty and made in a pan.

Enter for 2 people.

Classic (no restriction), lactose -free

Preparation: 00:50

Interval: 00:00

Tools

1 border (s), 2 bowl (s), 1 pan (s) or type of wok, 1 grater, 1 bowl or auxiliary plate, 1 kettle (or pan)

EQUIPMENT

conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Chicken ingredients (Overcoxes):

– 450 g inable boneless chicken, leather without leather

– 1/2 unit (s) lemon (juice)

– Go up to taste

– Pepe to taste

Ingredients to seal and brown:

– Oil to taste

– Sesame oil to taste

Vegetable ingredients – Chess chicken:

– 2 stalks of celery (i), about 10 cm each, sliced

– 1/3 units (s) square carrots (2×2 cm)

– 1 unit (s) medium onion in the petals (2×2 cm)

– 1/3 unit (s) green pepper, seedless, in squares (2×2 cm)

– 1/3 units (S) Red peppers, without square seeds (2×2 cm)

-1/2 Unit (s) fingers of the fingers, without chopped seeds.

– 1 tooth (s) chopped garlic

– 1 piece (s) ginger, about 1 cm, peeled (s) and grated (s)

– 1 tablespoon (s) by Sake Mirin

– Shoyu Salsa to taste (or Light Shoyu sauce)

– 1/2 tablespoons (i) of corn starch or enough to give the point

– 1/2 cup (s) of fresh or frozen water (or chicken broth)

– 2 tablespoons of roasted peanuts

– Toasted sesame oil to taste

– Salt to Taste (optional)

Ingredients to finish

– green onions to taste, chopped

– Black Ssame to Taste (optional)

– toasted peanuts to taste

Pre-repair:

1. Start with the condiment of the chicken (see preparation).
2. Separate the ingredients and tools for the recipe.
3. Put a kettle with boiling water or prepare/crumble the chicken broth.
4. Wash the peppers, discard the seeds and the white parts and cut into 2×2 cm squares.
5. Wash and peel the carrot and cut 2x2cm size squares (fine effort and do squares)
6. Wash and peel the onions, cut into 4 parts and divide it with the petals.
7. Wash the celery and cut into slices.
8. Peel the garlic and cut.
9. Wash the girl’s finger pepper, discard the seeds and choose.
10. Peel the ginger and grid.
11. In a bowl, break the corn starch into a little cold water. Reserve.

PREPARATION:

Chicken – Season:

1. If necessary, remove the skin from the chicken, go down and cut into medium cubes (about 2×2 cm).
2. Put in a bowl and season with lemon juice, salt and pepper.
3. Refrigerate for at least 10 minutes.
4. Continue pre-preparation (article 3).

Chicken – Selar:

1. In a deep pan or wok, over medium heat, heat the oil with a little sesame oil (optional).
2. Add the chicken cubes in parts, mix and cook until the entire surface of the chicken is sealed.
3. Remove and leave on an auxiliary plate until it ended to seal the entire chicken.

Vegetables – Chess chicken:

1. In the pan or wok, if necessary, complete a little more of oil and sesame oil (optional).
2. Add the celery, the carrot, the onion and peppers (in that order) and brown each for 2-3 minutes – should be very crunchy.
3. Season the vegetables with a pinch of salt or a little soybean.
4. Add the chopped garlic, the girl’s finger and the ginger grated and brown for another 1 minute.
5. Sprinkle with Sake Mirin, climb the heat at the top and mix until the alcohol evaporates.
6. Add the Shoyu sauce or the Shoyu light and the homemade chicken broth or boiling water and mix.
7. Report the chicken sealed in the pan, cook for 2-3 minutes.
8. Add the corn starch diluted in a little cold water and cook for about 5 minutes so that the water evaporates and the sauce thickens: it should be a velvety sauce.
9. If necessary, add a little more than water (or chicken broth).
10. Misted with a drizzle of roast sesame oil.
11. Season the salt if necessary.
12. Add the broken peanuts, mix and turn off the heat.

Finishing and assembly:

1. Organize the painting chicken On a plate or positioning on the back or bowl.
2. It ends with green onions in the rings and with a little more roasted peanuts and black sesame (optional).
3. Accompany the rice, preferably oriental.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.