We cook many vegetables and cook it in many ways. But Chicken Chinese Mixed Vegetable is a bit different, maybe we love it too much. So if I go out, I want to have this vegetable with fried rice. Come on, do not learn Chinese Mixed Vegetable in the house.
Whatever it takes:
Mixed Vegetables:
- Chichinga (considered as main vegetable),
- Carrots,
- Capsicum,
- Onion (chopped onion is considered as vegetable here)
Other materials:
- Half cup chicken Boneless Julian cut (long cut)
- 1 tablespoon ginger
- 1 tablespoon garlic
- 2 teaspoons soy sauce
- A few chili peppers
- One pinch of pepper
- 1 teaspoon sugar
- Half cup of oil
- Like salt amount
Method:
1.Cut chichinga and carrot vegetables and mix them with light salt and wash them in cold water. This cinnamon takes less time to cook and the color of vegetables is good at the end ...
Capsicum is not good enough, its scent is good ... Keep the cross cut.
2.Mix the chicken with all spices of the ingredients (with salt). Heat the oil in the cauldron, stir fry the chicken and keep the oil in the oil.
3.When the chicken peels become soft, then the onion curtains again tighten again. (Make a little half cup of water at this stage, spice it)
4.After the oil is released, after a while, give vegetables. Mix well. Keep in mind that the vegetables do not break down, down by ...
5.Half cup of water in a glass of Cornflower, give it to the vegetables. (Not to be done at home, it is only to lighten vegetables) Minute Fifty Falter Mix well. See the final salt during this time.
6.Drug, ready to serve.