Chubang Shuanghuang light soy sauce adopts a double sun-drying and fermentation process. It has a unique flavor and is delicious. It is suitable for pickling, baking, stewing, boiling, stewing, stewing and other cooking.

Ingredients: 500g young chicken, 30g pepper, 10g garlic, 5g chives, 10g ginger, 10g dry flour, 5g dry starch

Seasoning: 25g of Chubang onion and ginger cooking wine, 1g of Chubang fresh chicken powder, 5g of Chubang premium Shuanghuang light soy sauce, 10g of Chubang steamed fish soy sauce, 10g of Chubang garlic chili sauce, 10g of Chubang garlic chili sauce, 5 grams of Golden Fisher Girl Oyster Sauce, 5 grams of Chubang Pure Rice Vinegar, 5 grams of salt, appropriate amount of Chubang Special Fragrance Pure Peanut Oil, 10 grams of green onion and ginger water, 5 grams of wet starch, 5 grams of Chubang Fragrance Pure Sesame Oil

Production Method:

1. Remove all the bones from the chicken and chop it into 2cm pieces. Cut the red pepper, garlic and ginger into rice grains. Cut the chives into flowers and set aside;

2. Combine Chubang Onion and Ginger Sauce Cooking Wine, Chubang Fragrant Fresh Chicken Noodles, Chubang Premium Shuanghuang Light Soy Sauce, Chubang Steamed Fish Soy Sauce, Chubang Garlic Chili Sauce, Chubang Gold Fisher Girl Oyster Sauce, Chubang Pure Mix rice vinegar, salt, green onion and ginger water, and wet starch into juice and set aside;

3. Add salt to the chicken, Chubang onion and ginger juice cooking wine, Chubang special Shuanghuang light soy sauce, onion and ginger water and mix well with starch and flour;

4. Heat Chubonte Fragrance Pure Peanut Oil in a pot. When the oil temperature reaches 60% hot, add the chicken nuggets and fry until golden brown. Take them out. When the oil temperature rises to 70% hot, add the chicken nuggets and fry again. Drain the oil. ;

5. Leave the base oil in the pot, add the red pepper, garlic, and ginger into the pot and stir-fry until fragrant, add the chicken pieces, pour in the mixed juice and stir-fry evenly, sprinkle with chopped green onion, and drizzle with a little Chubang pure sesame oil. Can.