First remove the chicken legs, cut into chicken-like shape, marinate with cooking wine, salt, white pepper, and then add starch to grab. Carrot cucumber washed and peeled diced.
Put the oil in the pan, put the chicken into the pot and stir fry after the oil is hot. After the chicken is discolored, add the onion ginger and stir fry, then add the soy sauce and stir fry until the chicken is ripe. Add the carrot and Cucumber stir fry, then add some oyster sauce, a little old soaking color, and finally add the right amount of salt before the pot, a little chicken essence out of the pot. (If there is soup, you can finally use water starch to thicken it. What I do is to give it to the baby, so I don’t use starch to thicken it.
In fact, this dish is evolved from fried chicken, because the chicken is easy to stick to the pan after each time it is finished with starch, and it is not very smooth after the frying, so it is better to use chicken legs and chicken legs. Cooked, and thought that there is skin, with oil, not easy to stick to the pan, more tender than chicken breast.