The recipe for stir frying chicken with horse hooves

Health benefits

Chicken legs: dilate blood vessels, protect the nervous system, and maintain skin and mucosal health

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Soy sauce: promoting blood circulation and removing blood stasis

Ingredients and materials

3 chicken legs

10 Horseshoes

4 green peppers

2 large red peppers

4 Xiaomi spicy red peppers

A small piece of ginger

Garlic 8 cloves

Moderate amount of Sichuan pepper

Oil 180ml

Salt in moderation

Appropriate amount of soy sauce

Moderate amount of cooking wine

Moderate amount of chicken essence

Moderate amount of corn starch

The recipe for stir frying chicken with horse hooves

1. Peel the horse hooves and wash them thoroughly. Cut each horseshoe into three pieces at the waist. (There are peeled horse hooves for sale in the market. If not, you can also use a peeler to peel them yourself when you buy them.).

2. Cut the green and red peppers into diamond shapes, cut the chili peppers into small circles, beat the garlic into large pieces, cut the ginger into small pieces, and set the Sichuan peppercorns on a plate for later use.

3. Cut off the skin and fat on the chicken leg.

4. Cut the chicken leg in the middle with a knife.

5. Place the knife tightly against the main bone in the middle of the chicken leg and slowly remove the chicken along the main bone.

6. Cut the boneless chicken vertically into strips.

7. Cut the chicken into small pieces.

8. Marinate the chicken with some oil, salt, soy sauce, starch, and cooking wine for 10 to 15 minutes and set aside.

9. Heat up the wok and add oil. First, use Sichuan peppercorns to stir fry the wok, then add ginger in sequence (set to medium low heat) and garlic.

10. Put in the chili pepper circle. (Stir fry over medium low heat for about 1 minute)

11. Add green and red peppers, turn to high heat and continue stir frying for about 1 minute. At this time, be sure to add an appropriate amount of salt and stir fry together, because green and red peppers need to be seasoned before they taste good.

12. Tilt the pot moderately and move the green and red peppers to the other side of the pot (in fact, this step can also be done by scooping up the green and red peppers and putting them on a plate for later use). If there is still oil at the bottom of the pot, quickly add the marinated chicken and stir fry over high heat until it turns white and is no longer alive. Then add the sliced water chestnuts and stir fry together for about 2 minutes. Finally, remove the green and red peppers from the edge of the pot and stir fry all the ingredients over high heat for about 2 minutes. Finally, add an appropriate amount of chicken essence to season and remove from the pot.

13. Finished product.

Tips

This dish emphasizes the control of heat: remember to add salt when stir frying green and red peppers, so that the peppers can be flavorful; Remember to quickly stir fry the chicken over high heat later on. If the frying pan is large enough, the method of tilting the same pan can be used, which can save oil and time. Add more minced garlic to this dish, it will be more delicious. Without adding a drop of water, the chicken is spicy, smooth, tender, the horseshoe is crisp and sweet, and the taste of green and red peppers is moderate and flavorful. This is a delicious summer dish that is both nutritious and appetizing. I am Shui Huaizhu, come and share delicious food with me, Xiangha!

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