Hot and Spicy Chicken – Huna | Cooking Day By Day


Ingredients of Hot and Spicy Chicken – Huna

4 tablespoon oil
1 scallion
2 to 3 hot peppers
1 tablespoon shredded ginger
1 tablespoon sherry
2 tablespoon light soy sauce
2 lb fryer
1/2 cup chicken broth
1 tablespoon light soy sauce
2 tablespoon wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 to 2 teaspoons anise pepper
1 tablespoon cornstarch

Preparation method of Hot and Spicy Chicken – Huna

Cut the chicken into bite-sized pieces, marinate for 15-20 minutes in (ginger, sherry, soy sauce mixture). Cut the scallion and hot peppers diagonally into one-inch pieces. Grind anise pepper to powder.
Mix the chicken broth, soy sauce, wine sugar, 
vinegar, salt, and pepper. Heat oil and add scallion, and stir-fry for several times.
Then add 
sherry, ginger, soy mixture and chicken to scallions and hot pepper, stir-fry for 1-2 minutes more.

Add chicken broth mixture and mix it well. Cook over low heat until chicken pieces are tender, then add cornstarch to thicken. 

Hot and Spicy Chicken – Huna | Cooking Day By Day Hot and Spicy Chicken – Huna | Cooking Day By Day Reviewed by Suvankar Mridha on October 31, 2018 Rating: 5

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