Brewed from selected pure rice, with zero added colorings, flavors and preservatives, Chubang pure brewed puree rice vinegar is made from selected rice. For pure puree filling, the first puree is extracted, filtered and then strictly sterilized for filling. This product is slightly yellow in color, sweet and sour, with a rich aftertaste and a distinctive aroma. Suitable for stir-fries, dips, and cold salads

Ingredients: 350 grams of chicken breast.

Accessories: 50g cucumber, 15g pickled pepper, 15g ginger, 15g garlic, 15g green onion, 12g starch, 8g aquatic starch.

Seasoning: 10 grams of Chubang pure rice vinegar, 2 grams of Chubang fresh chicken powder, 25 grams of Chubang onion and ginger cooking wine, 10 grams of sugar, 2 grams of salt, 20 grams of soup, appropriate amount of Chubang special pure peanut oil.

Production Method:

1. Remove the tendons from the chicken breast, cut it into 1.7cm square cubes with a cross cutter, and cut the cucumber into cubes and set aside;

2. In a bowl, add sugar, Chubang pure rice vinegar, Chubang pure rice vinegar, Chubang fresh chicken powder, 15 grams of Chubang onion and ginger cooking wine, soup, water and starch and mix into a bowl of gravy;

3. Place the chicken in a bowl, add 5 grams of Chubang onion and ginger cooking wine, and 2 grams of salt. Add starch and mix well after it is stirred;

4. Heat the Chubonte fragrant pure peanut oil in the pot until it is 70% hot. Add the chicken and stir-fry it into pieces. Add an appropriate amount of Chubon onion, ginger juice and cooking wine. Add the pickled pepper, ginger, garlic, onion and diced cucumber, stir-fry into the gravy and stir-fry. Stir well and serve.