Chicken breast in Chinese soy sauce - how to cook chicken in a Chinese sauce, a step by step recipe photos

To join the authentic Chinese cuisine, it is not necessary to trudge to distant lands and search for some exotic foods. One of the very popular in northern China dishes - Chicken or Chicken San Bay three glasses. It very succinctly by ingredients and simple technology. Of course, not every domestic kitchen there is a wok and an open fire to cook it, but also on a standard home plate in a normal frying pan is an original and spectacular dish can be cooked pretty close to the original taste. Tasty chicken in Chinese sweet and sour sauce can be done at home and you, if you follow my opinion, the design of the recipe step by step with photos.

We will need:

• half a chicken breast - 200-250 g;
• half of medium-sized onions;
• 2-3 cloves of garlic;
• a piece of fresh ginger root;
• a couple of bay leaves;
• vegetable oil - 2 tablespoons;
• soy sauce - 3 tablespoons;
• sour-sweet wine - 3 tablespoons.

A traditional Chinese recipe suggests to use sesame oil, but olive and even refined sunflower will not worse.

Chinese culinary purposes using special fruit wine is quite strong (10-12 degrees) and the sweet and sour taste, but we arrange any inexpensive white semisweet.

How to cook chicken in Chinese prescription Three glasses of

Chicken breast cut into long narrow strips. This is a traditional Asian form of meat cuts intended for frying.

Garlic and ginger shinkuem rather large slices, onion - half rings.

In the heated wok (we - tolstodonny a saucepan that can well keep the temperature) pour in vegetable oil.

In the hot oil pour the garlic and ginger, throw a couple of bay leaves and fry until golden. After a roasting all the flavors of spices go into the oil. Chinese chefs at this stage, add fresh hot pepper pod, fans of extreme acute specialties can follow their example.

After browning, gave their aromas and sharpness of the garlic and ginger need to catch and throw.

Chicken Sanya Bay - a variant of Chinese fast food, it is cooked in the streets in the wok pans over an open fire. At high temperature and volumetric heating of the meat is grasped and covered with a crust immediately. In a conventional electric stove to achieve such an effect is difficult, so we put the chicken strips in hot oil gradually, in small portions, so as not to lower the temperature, and not a substitute for roasting meat stewed with the loss of juices.

When all the chicken "grab", pour in a saucepan the onions and, while stirring, fry all together for a few minutes, until the onions begin to acquire transparency.

It's time to turn to our three glasses, ie, pour into a saucepan the remaining two - soy sauce and table wine.

Soy sauce gives the meat right amount of saltiness, wine - the balance of acid and sweetness, so typical for Asian cuisine. Neither dosalivat nor even any way to bring a dish to taste is not required.

We continue to fry, stirring constantly, until all the liquid is absorbed into the meat and evaporated. Remove the pan from the heat and cook serving - it would be the traditional Chinese.

On a side dish to cooked us a pretty, hot and spicy chicken Sanya Bay is usually served rice balls. It is specially cooked sticky rice Round unsalted. Boiled rice formed into the desired shape by hand or soaked in cold salt water spoons.

Combines meat and rice spicy salad of fresh or pickled vegetables. Ideal any coleslaw, seasoned with vegetable oil. You can, if desired, add some sweet and sour sauce, eg teriyaki.

The combination of spicy meat, spicy juicy crisp lettuce and fresh viscous rice is surprisingly harmonious. It will satisfy even those who are usually indifferent to Asian cuisine.

The national dish of Chinese cuisine "Chicken or three glasses of chicken Sanya Bay", adapted to our home, the author demonstrates in BabLaka video recipe.